Chicken Enchiladas 2
"These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll.Whatever you do, though, don't forget the fresh tomato, avocado, cilantro, and green onion topping—the freshness livens up the dish...."
INGREDIENTS
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3 cups chopped cooked chicken
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2 cups (8 ounces) shredded Monterey Jack cheese with peppers
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1/2 cup sour cream
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1 (4.5-ounce) can chopped green chiles, drained
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1/3 cup chopped fresh cilantro
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8 (8-inch) flour tortillas
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Vegetable cooking spray
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1 (8-ounce) container sour cream
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1 (8-ounce) bottle green taco sauce
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Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
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