Lightly spray an 11 x 7 baking dish with a nonstick spray
Heat enchilada sauce in a pan. Pan should be large enough to dip a tortilla into pan.
3 cups green enchilada sauce
Combine chicken, 2 cups of cheese and sour cream together in a bowl
2 cups shredded chicken, 2 cups colby jack cheese, 1 cup sour cream
Working with one tortilla at a time, dip tortilla into heated sauce and place on a plate.
10 corn tortillas
Place ¼ cup of filling on top of tortilla.
Roll tortilla up and place in a baking dish, seam side down
Continue with remaining tortillas
Top with remaining green chili sauce and sprinkle with ¼ cups of cheese
¼ cup colby jack cheese
Bake uncovered in a preheated 350° oven for 25 minutes until heated through and cheese lightly browned
Let enchiladas rest at room temperature for 5 minutes and then top with chopped tomatoes, cilantro and green onions
¼ cup finely chopped tomatoes, 1 tablespoon cilantro, 2 green onions
Notes
Make ahead of timeThese enchiladas can be made and baked right away, but you can also make ahead of time. Simply prepare and cover and refrigerate until ready to bake. Increase baking time by 10-15 minutes.To freeze, prepare and cover and place in freezer. Fully defrost before baking.Shortcut method
Start with a small amount of sauce on the bottom of the pan.
Then place one layer of tortillas flat in the dish.
Add the chicken mixture and a bit more sauce
Repeat with another full layer.
Top everything off with more sauce and cheese and bake!
Substitutions
Use corn or flour tortillas
Cheddar, Jack or Colby cheese can be used - or use a combination
Plain Greek yogurt can be used instead of sour cream