Weeknight Chicken Enchiladas

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3 cups chopped cooked chicken

8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco

1/2 cup sour cream

1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*

1/3 cup chopped fresh cilantro

1/2 teaspoon ground cumin

8 (8-inch) flour tortillas

1 (10-ounce) can enchilada sauce

Toppings: sour cream, fresh salsa, avocado slices, lime wedges

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