LifeStyled By Summer

• 3 cups shredded rotisserie chicken
• 2 cups shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 4.5 ounce can chipped green chilis, drained
• 8 (8 inch) flour tortillas
• Cooking spray
• 1 8 ounce container sour cream
• 1 8 ounce bottle green taco sauce

Directions:

Stir together the first four ingredients. Spoon chicken mixture evenly over each tortilla and roll up. Arrange in a lightly greased 13×9 inch baking dish. Coat tortillas with cooking spray. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Stir together the sour cream and taco sauce. Spoon over hot enchiladas and sprinkle with toppings: diced tomato, chopped avocado, sliced ripe olives.