from Southern Living, FEBRUARY 2000
3 C chopped cooked chicken
2 C (8 ounces) shredded Monterey Jack cheese with peppers
1/2 C sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 C chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
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.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.