Corn tortillas rolled with shredded chicken and smothered in a tangy green tomatillo sauce and melted cheese.
- Poach chicken breast and shred it. Mix with a little salsa verde and sour cream.
- Lightly fry corn tortillas to soften them.
- Fill tortillas with chicken and roll up. Place seam side down in a baking dish.
- Pour remaining salsa verde over the rolls. Top with Monterey Jack cheese. Bake until bubbly.