Ingredients:

For the Filling:

2 cups cooked and shredded chicken (rotisserie chicken works well)

1 can (4 oz) diced green chiles

1/2 cup sour cream

1/2 cup cream cheese, softened

1 cup shredded Mexican cheese blend (or Monterey Jack)

Salt and pepper to taste

For the Green Chile Sauce:

1 can (15 oz) green enchilada sauce

1/2 cup sour cream

1/4 cup fresh cilantro, chopped (optional)

For the Enchiladas:

8-10 small flour or corn tortillas

1 1/2 cups shredded Mexican cheese blend (for topping)