3 cups chopped cooked chicken
2 cups shredded lite Mexican blend cheese
1/2 cup lite sour cream or plain non-fat yogurt
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) sprouted grain tortillas
Vegetable cooking spray
1 (8-ounce) container lite sour cream
green taco sauce
chopped green onions
sliced ripe olives
1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up.
2. Arrange in a lightly greased 13x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
3. Bake at 350° for 35 to 40 minutes or until golden brown.
4. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.