1 (20 oz.) can mild enchilada sauce
3 c. cooked chicken chunks, bite-sized
1 (8 oz.) can chopped green chilies, undrained
1 (12 oz.) pkg. flour tortillas (ten 8 inch tortillas)
1 (8 oz.) container sour cream
6 oz. cheddar cheese (1 1/2 c. grated)
6 oz. Monterey Jack cheese (1 1/2 c. grated)
1 med. avocado, diced
1 med. tomato, diced

Preheat oven to 350 degrees. Pour 1/3 can enchilada sauce (or enough to cover bottom) in 9 x 13 x 2 inch pan. Sprinkle with 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese.

In large bowl mix chicken, green chilies, sour cream, 1/2 cup cheddar, and 1/2 cup Monterey Jack cheese. Place approximately 1/3 cup chicken mixture along 1 edge of each tortilla; roll jelly-roll fashion.

Place enchiladas in pan, seam side down. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheddar and Jack cheeses. Bake, covered 30 minutes. To serve, top with avocado and tomato.