Chicken and green chile enchiladas
2 cups chicken breast, cooked and shredded
2 cups shredded Monterey jack cheese, divided
4.5-ounce can chopped green chiles
1/2 teaspoon salt
1/4 teaspoon pepper
19-ounce jar green chile enchilada sauce
6-8 corn tortillas
1 cup sour cream
Heat oven to 350 F
In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt and pepper. Set aside.
In small skillet, bring enchilada sauce to boil. Remove from heat. Dip each tortilla into sauce for a few seconds to soften. Spoon 1/3 cup of the chicken mixture and 2 tablespoons sour cream down the center of each tortilla. Roll the tortilla and place seam-side down in a square baking dish. Repeat with remaining tortillas. Pour heated enchilada sauce on top. Sprinkle with remaining cheese and bake 20 minutes.