Chicken Enchiladas

Here is one of my favorite chicken enchilada recipes, which I learned how to make in a cooking class I took as a kid. They are very easy to make and a family favorite.

Chicken Enchiladas

1 lb chicken (boneless and skinless)
4 oz can green chilis
1 bunch green onions, chopped 
1 cup low-fat sour cream
8 oz cheddar cheese (about 1 cup)
1 can enchilada sauce
6-8 flour tortillas (wheat are my favorite)
opt:
black olives--optional
2 tbsp cilantro, chopped
1 medium tomato, chopped
2 Tbsp minced onion
pepper
extra cheese

Cut chicken into small pieces (1/2 inch thick). Heat frying pan, then add a little oil and add the chicken. Stir until cooked through. Remove from heat and mix in a bowl with the chilies, grated cheese, and sour cream. Put a spoonfull on a tortilla and roll it up. Place in a greased baking dish, top with enchilada sauce as well as desired toppings such as green onions, cilantro, olives, tomatoes, and extra cheese. Bake at 350 for 25-30 minutes.