2 - 10 oz. cans enchilada sauce (hot/mild)
2 c. chopped cooked chicken
1/2 c. sour cream
2 - 4 oz. cans chopped green chilies, undrained
1/3 c. chopped green onion
1/4 tsp. salt
2 c. shredded monterey jack cheese
10 (6-7-inch) flour tortillas

Preheat oven to 350. Pour 1 can enchilada sauce in 9x13 baking dish. In lg. bowl, combine chicken, sour cream, chilies, onions, and salt. Stir in 1 c. cheese. Spoon about 1/3 c. chicken mix. down center of tortilla. Roll up and place seam side down in prepared dish. Pour remaining can of enchilada sauce over top, sprinkle with remaining cheese.

Bake uncovered for 30 min. or until cheese is melted and enchiladas are heated through.