INGREDIENTS
4 cups
cooked shredded chicken
1 4 ounce can
diced green chiles (drained)
1/4 tsp
garlic powder
1/2 tsp
cumin
1/4 tsp
onion powder
3 cups
shredded monterey jack cheese (divided use)
1 cup
shredded cheddar cheese (divided use)
14
corn tortillas
2 10 ounce cans
mild green enchilada sauce
1 cup
sour cream
salt and pepper
Optional: chopped fresh cilantro, diced tomatoes
cooking spray