INGREDIENTS
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•2 cups cooked, shredded chicken
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•2 – 8 ounce packages of Green Chile Enchilada Sauce (I recommend the Frontera brand), divided
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•2 cups shredded monterey jack cheese, or white sharp cheddar cheese, divided
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•1 small can diced green chiles
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•1 tablespoon chopped, fresh cilantro
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•1/2 cup sour cream
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•1 can cream of chicken soup (homemade version here)
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•8 medium sized tortillas (flour or corn)
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•Salt, pepper to taste
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•Diced cilantro for garnish