MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Mexican, Poultry, Cheese/eggs
       Yield: 5 servings
       2 c  Basic Green Sauce; *
       1 c  Dairy Sour Cream
      10    Flour Or Corn Tortillas; **
       3 c  Cooked Chicken; Shredded
       1 c  MontereyJack Cheese;Shredded
            Dairy Sour Cream
   *     See Sowest 2 for recipe. ** Tortillas should be 6-inches in
   diameter and should be warm. Prepare basic green sauce and stir in
   the 1 cup of sour cream.  Heat oven to 350 degrees F. Dip each
   tortilla into the sauce to coat both sides. Spoon 1/4 cup of the
   shredded chicken onto each tortilla and roll up. Place seam sides
   down in a 13 X 9 X 2-inch ungreased baking dish.  Pour remaining
   sauce over enchiladas and sprinkle with the cheese. Bake, uncovered,
   until cheese is melted, about 15 minutes. Serve warm with sour cream.
   RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest
   2 for the recipe) for the Basic Green sauce. Substitute 3 cups of
   shredded cheese or cooked beef for the chicken.