Crockpot Chicken Enchiladas

Combine the chopped cooked chicken, 2 cups shredded Monterey jack cheese with peppers, chopped green chiles, ½ cup sour cream, and fresh cilantro in a large bowl, stirring until evenly mixed.

Spray the interior of the crockpot with cooking spray to prevent sticking.

Spoon 2-3 tablespoons of the chicken filling into the center of each flour tortilla, then roll tightly and place seam-side down in the crockpot.

Whisk together the 8 oz container of sour cream and the green taco sauce in a small bowl until smooth.

Pour the sour cream and taco sauce mixture evenly over the enchiladas in the crockpot, spreading gently to coat the rolls without displacing them.

Sprinkle the remaining 1 cup shredded Monterey jack cheese with peppers over the top of the enchiladas.

Cover the crockpot and cook on low for 4-5 hours or on high for 2-2½ hours, until the sauce is heated through and the cheese is melted.

Let the enchiladas rest in the crockpot for 5 minutes before serving, then carefully transfer to plates to maintain the shape of the rolls.