http://www.bettycrocker.com/recipes/chile-chicken-enchiladas/3b02f8a2-e89d-46f6-a85b-f4c3a1b77316

1 can (19 oz) Old El Paso® enchilada sauce (any variety) 2 cups diced cooked chicken 1 1/2 cups shredded Monterey Jack cheese (6 oz) 1 cup sour cream 1 can (4.5 oz) Old El Paso® chopped green chiles 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) 1 cup shredded Cheddar cheese (4 oz) Chopped avocado or green onions, if desired

Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles. 2Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. 3Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.