Green Chile Chicken Enchiladas

adapted slightly from Kristyn Merkley...
Delicious!

Green Chile Chicken Enchiladas

2 cups cooked and shredded chicken
1½ cups shredded Monterey jack cheese, divided usage
1½ cups shredded Cheddar cheese, divided usage
19 ounces green chile enchilada sauce
½ cup sour cream
another ½ cup sour cream
8 corn tortillas
4½ ounces chopped green chiles

1. In a small bowl, combine chicken, 1 cup MJ cheese, 1 cup Cheddar cheese and green chiles.

2. In a small skillet, bring enchilada sauce to boil. Remove from heat. Stir in first ½ cup sour cream.

3. Dip each tortilla into heated sauce for a few seconds to soften. Do not dip for more than 4-5 seconds, or tortilla will fall apart.

4. Spoon ¼ cup of chicken mixture and 2 Tablespoons sour cream down center for each tortilla. (Best tip from Kristyn: put the sour cream in a sandwich bag and cut the bottom corner off, making it easier to squirt right down the center.)

5. Roll the tortilla and place seam-side down in baking dish. (I can fit 7 or so enchiladas - tightly - in one of those square aluminum pans from the grocery store, which is great to give away!)

6. Pour remaining heated enchilada cream sauce over top. Sprinkle with remaining ½ cup MJ cheese and ½ cup Cheddar cheese.

7. Bake 20 minutes at 350ºF. Makes 4 servings.