Las Palmas 123 Enchiladas

2 cup cooked and shredded chicken
3 cup shredded monterey jack cheese, divided
1/2 cup chopped onion
1 can Las Palmas green chili enchilada sauce (19 ounce)
8 corn tortillas
3/4 cup dairy sour cream
1 can chopped green chiles (4.5 oz)

1. In a small bowl, combine chicken, 2 cups cheese, green chiles and onion. 2. In a small skillet, bring enchilada sauce to boil; remove from heat. Dip each tortilla into heated sauce to soften. 3. Spoon 1/3 cup chicken mixture and 2 tablespoons sour cream down center of each tortilla. Roll; place tortillas seam-side down in 12x8" baking dish. Pour remaining liquid enchilada sauce over top; sprinkle wth remaining 1 cup cheese. Bake 20 minutes at 350'F.

SUGGESTION: For another different and delicious Mexican taste, try this recipe with LAS PALMAS Enchilada Sauce Original Style.