Chicken Enchiladas Monterey

A mild, pleasing enchilada.

1 package ( .88 oz.) Lawry's Enchilada Sause Mix
1 cup water
1/2 cup dairy sour cream, at room temperature
1 can (4 oz.) diced green chiles
(I like to use fresh green onions, instead of chiles)
1/4 cup salad oil
8 corn tortillas
2 boneless, skinless chicken breast halves (about 1/2 pound), poached and shredded to make about 2 cups
2 1/2 cups (10 oz.) grated Monterey Jack cheese
1 avocado, cut into 8 slices (garnish)
In medium saucepan, prepare Enchilada Sause Mix with water according to package directions; add sour cream and green onions. In medium skillet, heat oil and fry tortillas, one at a time, for 15 seconds on each side. (Do not overcook or they will not roll.) In medium bowl, combine chicken, 2 cups cheese and 1/2 cup gravy mixture. Place about 1/2 cup chicken mixture on each tortilla; roll up. Place seam side down in 12x8x2-inch baking dish. Pour remaining gravy mixture over. Bake in 425_F. oven 20 minutes. Sprinkle remaining 1/2 cup cheese over top; return to oven 5 minutes longer or until cheese melts.
Makes 4 servings.