Green Chile & Pepper jack cheese Chicken enchiladas

Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray. Set aside

Place shredded chicken in a medium bowl. Season with salt and pepper. Pour in cup enchilada sauce, diced green chilies, sour cream and cumin. Stir to combine.

In a small skillet, bring enchilada sauce to boil. Remove from heat. Dip each tortilla into heated sauce for a few seconds to soften. Divide chicken mixture evenly among the flour tortillas. This should be enough filling for 8 enchiladas. Roll up and place seam-side down in prepared baking dish.

Pour the remaining enchilada sauce over the tops of enchiladas. Cover the tops with the shredded Pepper Jack cheese.

Bake for 30 minutes or until cheese is melted and bubbling. Remove from oven and let cool 5 to 10 minutes before serving.