2 c chicken cooked and shredded
2 c monterey jack cheese shredded
19 oz. Las Palmas green chile enchilada sauce
1 c sour cream
6-8 corn tortillas
4.5 oz can chopped green chiles
salt and pepper
In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
In a small skillet, bring enchilada sauce to boil. Remove from heat.
Dip each tortilla into heated sauce for a few seconds to soften.
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center)
Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
Bake 20 minutes at 350.