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Green Enchiladas

1 shredded rotisserie chicken 
1 cup sour cream
1 lb Monterey jack, grated, divided
1/2 lb mozzarella, grated
2 Tbsp taco seasoning 
Mix, reserving half Monterey jack

28 oz green enchilada sauce
Corn tortillas
Warm sauce in skillet and tortillas in microwave

Dip tortilla in sauce
Place in baking dish
Fill with chicken mixture
Tuck edges
Repeat for all chicken mixture

Pour remaining sauce on top
Sprinkle remaining cheese 
375°F, 15 minutes

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