Mom's enchiladas

3 cups shredded chicken

2 cups (8 oz) shredded Monterey Jack cheese with peppers

1/2 cup sour cream (plus more... see below)

1 (4.5-oz) can chopped green chilies, drained

1/3 cup cilantro

8 (8-in) tortillas

vegetable cooking spray

1 (8-oz) container sour cream (you could definitely use less)

taco sauce

toppings: diced tomato, chopped avocado, chopped green onions, olives, chopped cilantro, cheese

1. Stir first 5 ingredients together

2. Spoon chicken mixture evenly over each tortilla and roll up

3. Arrange in a lightly greased 13x9 baking dish

4. Coat tortillas with vegetable cooking spray

5. Bake at 350F for 35-40 minutes, or until golden brown

6. Stir together sour cream and taco sauce, about a 1:1 ratio, or to your liking

7. Spoon over hot enchiladas and sprinkle with toppings

CHEF'S Notes... lol jk. Just "notes": 

-We used no cilantro in this recipe because we didn't have any, and it was still tasty.  

-We also added sautéed corn the chicken mixture which was a good addition.   

-Also, the first time I made this, I must've stuffed the tortillas a lot because I only got 6.  The second time, I must've skimped on the innards, because I  made more than 8...just in case you care.