Step 1

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

Step 2

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

Step 3

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

Step 4

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

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

Step 6

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

Step 7

Bake 20 minutes at 350.