Chicken Enchiladas

I made this the other night because we happened to have everything on hand and it was delicious. I substituted a can of Great Value (Wal-Mart generic) Red Sauce in place of the taco sauce and it tasted even better I think. I like all of the fresh toppings in this recipe from Southern Living Magazine.

3 cups shredded cooked chicken (just boil it and shred with two forks)
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, 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 (I used 1 10 oz can of red 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.