| 2 cups | Cooked and shredded chicken |
| 3 cups | (12 oz.) shredded Monterey Jack cheese, divided usage |
| 1/2 cup | Chopped onion |
| 1 can | (19 oz) enchilada sauce |
| 8 | Corn tortillas |
| 3/4 cup | Sour cream |
| 1 can | (4.5 oz.) chopped green chiles |
Step 1-In a small bowl, combine chicken, 2 cups cheese, green chiles, and onion.
Step 2-In a small skillet, bring enchilada sauce to a boil, remove from heat. Dip each tortilla into heated sauce to soften,
Step 3-Spoon 1/3 cup chicken mixture and 2 tablespoons sour cream down center of each tortilla. Roll and place tortilla seam-side down in 12x8 inch baking dish. Pour remaining enchilada sauce over top and sprinkle with 1 cup remaining cheese. Bake 20 minutes at 350 degrees F.
Can also use flavored enchilada sauces like green chile.