Chicken Enchiladas!

You have to try these! They were delicious!

Here's what mine really looked like - I blame the lighting in my house. 

• 3 cups cooked chicken, shredded
• 2 cups shredded Monterrey Jack Cheese
• 1/2 cup sour cream
• 1 (4.5 oz) can chopped green chiles. Drained.
• 1/3 cup chopped fresh cilantro
• 8 flour tortillas
• vegetable cooking spray
• 1 8-oz container sour cream
• 1 8-oz bottle green taco sauce (I used half a bottle of La Victoria brand sauce- see pic)
• Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced olives, cilantro

Make it!

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

1. Bake at 350° for 35 to 40 minutes or until golden brown. (Mine didn't need this long. I would cook them 20 minutes and then check on them.)
2. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.