Chicken Enchiladas

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Southern Living


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3 cups chopped cooked chicken

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

Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

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