Crockpot Chicken Enchiladas

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Main Dish Marvels
 * Prep: 18 minutes | Cook: 4 hr, 45 min
 * Makes 8 enchiladas

Ingredients

 * 3 cups chopped cooked chicken
 * 2 cups (8 oz) shredded Monterey jack cheese with peppers
 * 1 (4½ oz) can chopped green chiles
 * ½ cup sour cream
 * ⅓ cup chopped fresh cilantro
 * 8 (8 inch) flour tortillas
 * 1 (8 oz) container sour cream
 * 1 (8 oz) bottle green taco sauce
 * 1 cup (4 oz) shredded Monterey jack cheese with peppers

Toppings

 * chopped tomato
 * chopped avocado
 * sliced green onions
 * sliced ripe olives
 * chopped fresh cilantro

Directions

 * 1) Stir together first 5 ingredients.
 * 2) Spoon chicken mixture evenly down center of tortillas, and roll up.
 * 3) Arrange seam side down, in a lightly greased 6-qt slow cooker, stacking tortillas, if needed.
 * 4) Stir together sour cream and taco sauce, spoon over enchiladas.
 * 5) Cover and cook on low 4½ hours.
 * 6) Remove lid and sprinkle enchiladas with 1 cup cheese.
 * 7) Cover and cook on low 15 more minutes or until cheese melts.
 * 8) Serve enchiladas with desired toppings.