Soften 1 dozen (more, if needed) corn tortillas. Fill each with 2 tablespoons Monterey jack. Roll each filled tortilla and place in a baking dish.

SAUCE:

1 can Old El Paso green enchilada sauce mixed with
8 oz. carton of sour cream and
1 can chicken meat

Mix together and pour over the enchiladas. Top with chopped green onions and sprinkle Monterey jack on the top. Bake for 15 minutes or until the cheese melts at 350 degrees.