Sour Cream Enchiladas - cooking recipe

Ingredients

2 c. chopped, cooked chicken
1 (8 oz.) container sour cream
1/8 tsp. salt
pepper to taste
12 medium size flour tortillas (may use corn)
1 (10 oz.) can enchilada sauce
2 c. shredded Monterey Jack cheese

Preparation

Combine chicken, sour cream, salt and pepper.
Spoon a heaping tablespoon of chicken mixture into each tortilla.
Roll.
Place seam side down in Pam sprayed 13 x 9-inch baking dish after all are rolled.
Spoon enchilada sauce over each roll completely.
Top with grated cheese.
Bake at 400\u00b0 for 12 to 15 minutes maximum. Serve with saffron rice, if desired.