Brown chicken in a skillet, then cut into small pieces, season chicken as desired (I used Cavender's Greek Seasoning). In a bowl mix together 2 cans green chile enchilada sauce with 2 Tbsp of Sour Cream, pour 1/2 over the browned chicken, reserve the other half of sauce.
Spray cooking spray in a 9x13 baking dish. Preheat oven to 400.
Take each tortilla and spoon a small amount of chicken mixture in each one (in the middle of the tortilla), roll up and place seam side down in the baking dish. Repeat until you are out of chicken mixture. Top with remaining green chile sauce. Add desired amount of shredded cheddar cheese.
Bake covered for 20-25 minutes. Uncover, let sit 5 minutes, top with additional cheese if desired.
While your Chicken Enchiladas are cooking, I prepare refried beans and spanish rice and serve with chips and salsa. You can also purchase the Old El Paso Enchilada Dinner mix (approx $3.99), 1 pkg of sour cream, 1 pkg of boneless skinless chicken breast tenders and get similar results, it comes with red enchilada sauce and we prefer the green chile sauce.