These are super yummy, but if you don't like things spicy, you can change the cheese to plain Monterey Jack.
4 boneless, skinless chicken breasts
12 small flour tortillas (I used Mission artisan corn & whole wheat blend)
I can green enchilada sauce (I used Hatch)
1 can diced green chiles
1/2 cup chopped cilantro
1/2 tsp. cumin
3/4 cup sour cream
12 ounces pepper jack cheese - shredded
Simmer chicken breasts in water until cooked through. Let cool a bit and shred the meat with two forks.
In large bowl, mix together 1/2 cup of the enchilada sauce, the green chiles, cilantro, cumin, and sour cream. Add chicken and 1/3 of the shredded cheese. Mix together and fill the 12 tortillas with the meat mixture, rolling enchilada style. Place the tortilla rolls seam side down in a greased 9x13 pan (I used a glass Pyrex one, it fit 2 rows of 6 perfectly). Pour the rest of the enchilada sauce over the tortilla rolls and bake for 30 minutes in a 350 degree oven. Sprinkle the rest of the cheese on top of the casserole and bake 5minutes longer. ENJOY!
