Mom's Famous Chicken Enchiladas

We are starting a new tradition in our house, a weekly Mexican Night! Who can resist breaking up the week with margaritas, homemade salsa, and mexican food? I was excited for days before, and during my run could not get my mind off the chips and salsa. Don't worry, next week there will be sombreros to make the event official. 

This enchilada recipe has been included in the McLean family cookbook which we hope to publish by Christmas. You will love it. This was one of my brother's favorite recipes growing up, and we never had leftovers as he would finish off the pan. 

Mom's Famous Chicken Enchiladas
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5 ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8 inch) flour tortillas
Vegetable cooking spray
1 (8 ounce) container sour cream
1 (8 ounce) bottle taco sauce

Toppings: 
 - diced tomato
 - chopped avocado
 - chopped green onions
 - sliced black olives
 - chopped cilantro

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13 x 9 inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350 degrees for 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings. 

Yield: 4 servings