Creamy Chicken Enchiladas

Becca here with one of my favorite recipes, and one that I've been making the longest!  The summer after we were married, in 2001, my husband & I were college students at the time, and we house-sat for one of our professors and his wife while they were overseas.  I got this recipe from one of her cookbooks, and have been making it ever since!  It's fairly common to see it at our family gatherings, and makes a good freezer meal too.  I've made it for several years now at my Pa-Paw's request for his birthday meal too.  They're creamy with just a hint of spice, and a hit with the kids as well.  Enjoy!

Creamy Chicken Enchiladas

2 cans of diced tomatoes with green chilies, divided (Rotel if you're from Arkansas like us :)
2 cups cooked, chopped chicken
8 ounces light cream cheese, softened
5 green onions, chopped
8 ounces light sour cream
8 large flour tortillas, or 10-12 smaller ones
1 cup shredded montery jack cheese, or your favorite cheese

In a large bowl, combine 1/4 cup diced tomatoes with chicken, cream cheese, and green onions.  Divide mixture among the tortillas, and roll.  Place seam side down into a lightly greased 9x13 dish.  Bake, covered, at 350 for 30 minutes.  Meanwhile, combine remaining diced tomatoes and sour cream in a large bowl and stir to combine.  When enchiladas are done, top with sour cream mixture and shredded cheese, and bake an additional 10-15 minutes or until cheese is melted and topping is bubbly.  Let stand 15 minutes before serving.  Enjoy!!