The original recipe called for keeping the sour cream separate, and then spooning or squirting it into the tortilla next to the chicken mixture composed of the remaining ingredients. But that seems harder, so we just mix it all together instead.
Preparation time: 30
Cooking time: 20
2 chicken breasts2 c monterey jack cheese shredded28 oz green chile enchilada sauce1 c sour cream6-8 corn tortillas4 oz can diced green chilessalt and pepper
In a small bowl, combine chicken, 1 cup cheese, green chiles, sour cream, salt and pepperIn a small skillet, bring enchilada sauce to boil. Remove from heatDip each tortilla into heated sauce for a few seconds to softenSpoon ⅓ cup of chicken mixture each tortilla (tongs seems to work well for this)