Flour tortillas
1/2 c. shredded Jack cheese
1/2 c. shredded cheddar cheese

FILLING:

2 c. cooked, chopped chicken
1 c. shredded Jack cheese
1 c. shredded cheddar cheese

SAUCE:

16 oz. sour cream
2 (10 oz.) cans cream of chicken soup
7 oz. chopped green chilies

Combine chicken and 2 cups cheese. For the sauce, mix sour cream, soup and chiles in a saucepan and warm over medium heat. Put 1/3 cup chicken mixture on a tortilla. Spoon a large spoonful of sauce over chicken and roll the enchilada. Repeat for rest of tortillas. Pour remaining sauce over casserole. Top with remaining 1 cup cheese. Bake at 350 degrees for 30 minutes uncovered.