Chicken Enchiladas - cooking recipe

Ingredients

2 c. cooked chicken chunks
2 c. (1 pt.) sour cream
1 to 2 (4 oz.) cans mild green chilies, seeded and chopped
1/2 to 1 c. chopped green onion and tops
1/2 tsp. salt
4 c. (1 lb.) Monterey Jack cheese, shredded
12 fresh tortillas
1 to 2 cans mild enchilada sauce

Preparation

Combine chicken, sour cream, chilies, onion, salt and cheese. Dip tortillas into enchilada sauce.
In ungreased 9 x 13-inch pan, overlap 2 tortillas to fit width of pan.
Spread about 2/3 cup of chicken mixture down middle of each tortilla.
Fold and turn seam side down.
Repeat with remaining cheese.
Bake, uncovered, 20 minutes or until cheese melts and enchiladas are heated through.