Ingredients:

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

diced tomato

chopped avocado

chopped green onions

sliced ripe olives

chopped cilantro

Directions:

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.

Bon Appetit!