Step 1

Preheat the oven to 375°F.In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning

Step 2

Mix until well incorporated.Wrap tortillas in a damp paper towel or tea towel and microwave for 1 minute.In a skillet, warm the enchilada sauce

Step 3

Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides

Step 4

Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly

Step 5

Arrange, seam side down in a 9X13 baking dish and repeat with remaining tortillas.Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.Bake for 25 minutes, until the cheese is bubbling.