8 oz green enchilada sauce (this one is my favorite)
1 package medium-sized tortillas (we like gluten-and-corn-free Siete Foods brand)
1lb chicken thighs or breast- cooked and shredded (see directions for instant pot, below or use rotisserie)
1/2 cup sour cream 1 4-oz can green chiles
1 1/2 cups shredded Mexican cheese
Cilantro, stemmed and chopped, to serve