3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4 ounce) can chopped green chilies drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
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.
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro