Chicken Enchiladas

• 3 cups chopped cooked chicken
• 2 cups shredded monterey jack pepper cheese
• 12 cup sour cream
• 1 (4 1/2 ounce) canchopped green chilies, drained
• 13 cup chopped fresh cilantro
• 8 (8 inch) flour tortillas
• vegetable oil cooking spray
• 1 (8 ounce) container sour cream
• 1 (8 ounce) bottle green taco sauce
• diced tomatoes or chopped avocados or chopped green onions or sliced ripe olives or chopped cilantro

1. Stir together first five ingredients.
2. Spoon chicken mixture evenly over each torilla and roll up.
3. Arrange in a lightly greased 13x9 inch baking dish.
4. Coat tortillas with vegetable cooking spray.
5. Bake at 350 degrees for 35 to 40 minutes or until golden brown.
6. Stir together sour cream and taco sauce.
7. Spoon over hot enchililadas, and sprinkle with toppings.

chicken, shredded monterey jack pepper cheese, sour cream, green chilies, fresh cilantro, flour tortillas, vegetable oil cooking spray, sour cream, taco sauce, tomatoes

Taken from www.food.com/recipe/chicken-enchiladas-162526 (may not work)