Ingredients

• 2 cups chicken, (cooked and shredded)
• 2 cups Colby jack cheese, (shredded)
• 1 (19-ounce) can green chile enchilada sauce
• 1 cup sour cream
• 8 corn tortillas
• 1 (4 1/2-ounce) can can chopped green chiles
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F.

2. In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt, and pepper.

3. In a small skillet, bring enchilada sauce to a boil. Remove from heat.

4. Dip each tortilla into the heated sauce for a few seconds to soften.

5. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the 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).

6. Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.

7. Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.

8. Bake for 20 minutes.

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