Preheat oven to 400 degrees. Grease or butter a 9 x 13 inch baking dish, set aside.
Combine the green enchilada sauce and yogurt/sour cream together in a bowl.
Mix the chicken, 1 cup of sauce mixture, 1/4 cup of cilantro, and 1 1/2 cups of cheese together in a separate bowl.
Pour 1 cup of enchilada sauce in the baking dish and spread around to cover.
Scoop 1 cup of chicken mixture and place it in the center of a tortilla.
Fold and wrap the tortilla around the chicken mixture and place seam side down in the baking dish. Continue with the remaining tortillas.
Pour 1 1/2 cups of the enchilada sauce over the top of the filled enchiladas. Sprinkle the remaining cheese over the top of the sauce.
Cover with foil and bake for 20 to 30 minutes, until the sauce is hot and bubbling.
Remove and set aside to set for a few minutes.
Garnish with crumbled Queso Fresco and remaining cilantro.Serve with remaining enchilada sauce and toppings of your choice, guacamole, tomatoes, etc.
I chose that particular brand of green chile enchilada sauce because it was the only one that did not contain MSG, or any other strange ingredients. Unfortunately for me, it is quite spicy so I added the yogurt to cool it down….and drank lots of water.
You can use corn tortillas, but you will need to soften them in hot oil or the microwave to make them pliable. You will also need twice as many.
My tortillas were fresh, and soft so I did not need to soften them first. You can always roll them in plastic wrap and heat them in the microwave for 15 to 20 seconds.
I used queso fresco for added flavor and color. Queso Cojito and Queso Blanco would be good choices as well.
If you like super spicy, substitute Pepper Jack cheese for the Monterrey Jack.
Nutrition Facts are just guidelines. Using different ingredients and brands will alter the calculations.