Yummy in my tummy!!!

This is what I cooked and it was good, real good! I can not take credit for discovering this recipe, all of that credit goes to Mrs. Emily Kerr herself, but I can take credit for how great it tasted…Right?

Here is the recipe:

Ingredients

• 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 green taco sauce
• Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Preparation

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° for 35 to 40 minutes or until golden brown.

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

Southern Living, FEBRUARY 2000