Chicken Enchiladas (Southern Living, February 2000)

• 3 cups cooked chicken, chopped
• 2 cups monterey jack pepper cheese, shredded
• 1/2 cup sour cream
• 1 (4 1/2 ounce) can green chilies, drained and chopped
• 1/3 cup fresh cilantro, chopped
• 8 (8 inch) flour tortillas
• vegetable oil cooking spray
• 1 (8 ounce) container sour cream
• 1 (4 1/2 ounce) can tomatillo salsa verde
• Toppings
• 1 tomatoes, diced
• 1 avocado, chopped
• 1 green onion, chopped
• ripe olives, sliced
• cilantro, chopped

1. 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.
2. Bake at 350u0b0 for 35 to 40 minutes or until golden brown.
3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

chicken, pepper cheese, sour cream, green chilies, fresh cilantro, flour tortillas, vegetable oil cooking spray, sour cream, verde, toppings, tomatoes, avocado, green onion, olives, cilantro

Taken from www.food.com/recipe/chicken-enchiladas-southern-living-february-2000-463272 (may not work)