Green Chicken Enchiladas
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Preheat oven to 375°F.In a large bowl combine shredded chicken, 1 ½ cups of the mozzarella and 1 ½ cups of the Monterey jack cheese, sour cream and taco seasoning
Mix until well incorporated.Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.In a skillet, warm the enchilada sauce
Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated
Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly, arrange (seem side down) in a 9X13 baking dish and repeat with remaining tortillas.Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese
Bake for 25 minutes, until cheese is bubbling