Gather Ingredients 2 cups cooked shredded chicken, 1 can (10 oz) green enchilada sauce, 1 can (4 oz) diced green chiles, 1 ½ cups shredded cheese (cheddar or Monterey Jack), 8 small flour or corn tortillas, 1/2 cup sour cream, 1/4 cup chopped cilantro.
Preheat Oven Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Mix Chicken Filling In a bowl, combine shredded chicken, diced green chiles, 1/2 cup enchilada sauce, and 1/2 cup shredded cheese.
Fill Tortillas Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla. Roll up tightly and place seam-side down in the baking dish.
Pour Enchilada Sauce Pour the remaining enchilada sauce evenly over the rolled tortillas.
Add Cheese Sprinkle the remaining shredded cheese over the top of the enchiladas.
Bake Enchiladas Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Garnish Remove from oven and let cool slightly. Top with sour cream and chopped cilantro.
Serve Serve hot with a side of rice and beans, or enjoy on their own!