2 (10-ounce) cans diced tomato and green chiles, undrained
2 cups chopped cooked chicken
1 (8-ounce) package cream cheese, softened
5 green onions, chopped
1 (8-ounce) container sour cream
8 (12-inch) flour tortillas
1 cup (4 ounces) shredded Cheddar or Monterey Jack Cheese
Stir together 1/4 cup diced tomato and green chiles, chicken, cream cheese, and green onions. Stir together remaining diced tomato and green chiles and sour cream; set aside.
Microwave tortillas at HIGH 15 seconds or until warm.
Arrange chicken mixture evenly down center of tortillas; roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
Bake, covered at 350 for 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Bake 10 more minutes; let stand 15 minutes.
