Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
Place the dish in the oven and bake for 25 minutes.
Top with chopped cilantro, green onions, and tomatoes before serving.
Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.