Easy Green Chile Chicken Enchiladas

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray and set aside.
2. In a mixing bowl, combine the shredded chicken, 1 cup of green enchilada sauce, shredded Monterey Jack cheese, chopped cilantro, salt, and pepper. Mix well to combine.
3. Warm the corn tortillas in the microwave for about 20-30 seconds to make them pliable.
4. Spoon a generous amount of the chicken filling onto each tortilla, then roll them up tightly. Place the rolled enchiladas seam side down in the prepared baking dish.
5. Once all the enchiladas are assembled in the baking dish, pour the remaining green enchilada sauce evenly over the top. Sprinkle with the remaining shredded Monterey Jack cheese.
6. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown and the enchiladas are heated through.
8. Remove from the oven and let the enchiladas cool for a few minutes before serving.
9. Garnish with sliced green onions and chopped cilantro, if desired. Serve with sour cream on the side.