2 c. cooked chicken chunks
2 c. (1 pt.) sour cream
2 (4 oz. each) cans mild green chilies, seeded and chopped
1 c. chopped green onions, including some tops
1/2 tsp. salt
4 c. (1 lb.) shredded Monterey Jack cheese
12 fresh or frozen corn tortillas
1 (10 oz.) can mild enchilada sauce

Preheat oven to 375 degrees. In a large bowl, combine first 5 ingredients plus 2 cups cheese. If using frozen tortillas, heat on lightly greased griddle or frying pan for 7 to 10 seconds on each side until soft before dipping.

Dip tortillas into enchilada sauce. In an ungreased 12 x 18 inch baking dish overlap 2 tortillas to fit width of dish. Spread about 2/3 cup chicken mixture down middle of the 2 tortillas. Fold tortillas over filling and turn seam-side down. Repeat with remaining tortillas. Sprinkle with remaining cheese. Bake uncovered about 20 minutes or until cheese is melted and enchiladas are heated through.