Step 1

Preheat the oven to 350°F.

Step 2

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

Step 3

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

Step 4

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

Step 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).

Step 6

Roll the tortilla and place seam-side down in 8x8 (or 9xinch baking dish.

Step 7

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

Step 8

Bake for 20 minutes.