GRILLED CHICKEN ENCHILADAS

8 flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Non-stick cooking spray
2 cups grilled chicken pieces
Salt and ground black pepper
1 can (10 ounces) diced tomatoes and green chilies, drained
1 tablespoon fresh cilantro
1/4 cup sour cream

Preheat oven to 350 degrees. In a medium bowl, combine both cheeses; set aside. Spray a 13x9x2 pan with non-stick spray. Rub tortillas lightly with water and microwave for about 10 seconds or until warm. Divide chicken evenly among the tortillas; sprinkle with salt and pepper to taste. Divide cheese evenly among each tortilla, sprinkling over chicken. Roll tortillas up and place in baking pan; cover and bake 20 to 25 minutes or until cheese is melted. Meanwhile, put tomato and chilies in a small saucepan. Stir in cilantro and heat thoroughly. Top each baked enchilada with heated sauce and a tablespoon of sour cream.

Serves 4