3 c. cooked chicken
2 c. shredded Monterey Jack cheese with peppers
1 1/2 c. sour cream, divided
1 (4 1/2 oz.) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 c. green taco sauce

Preheat oven to 350°F. Lightly coat a 9 x 13 baking pan with nonstick spray. In a bowl, combine chicken, cheese, 1/2 cup sour cream and chopped chiles. Spoon chicken evenly over tortillas and roll up. Arrange, seam side down, in pan.

Bake for 20 to 30 minutes or until heated through. Stir remaining cup of sour cream and taco sauce and spoon over enchiladas. Sprinkle with additional toppings, if desired.

NOTE: Using a pre-roasted chicken greatly speeds up this dish. Top enchiladas with sliced olives or fresh tomato, avocado, green onions or cilantro.