▢2 cups chicken, cooked and shredded ▢2 cups Colby jack cheese, shredded ▢1 (19-ounce) can Las Palmas green chile enchilada sauce ▢1 cup sour cream ▢6-8 corn tortillas ▢1 (4 ½-ounce) can can chopped green chiles ▢salt and pepper to taste
Preheat the oven to 350°F In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt, and pepper.
In a small skillet, bring enchilada sauce to a boil. Remove from heat Dip each tortilla into the heated sauce for a few seconds to soften.
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).
Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.