Preheat oven to 375°F. Spread ½ cup enchilada sauce in the bottom of a 2 quart baking dish.
Combine shredded chicken, green onions, salt, pepper, and 1 cup of Monterey jack cheese.
Wrap tortillas with a damp paper towel and microwave on high for 30 seconds or until warm and pliable.
Spread a teaspoon of enchilada sauce on each tortilla. Scoop ¼ cup of the shredded chicken mixture onto each tortilla. Roll tortillas and place seam side down in the prepared dish.
Pour the remaining enchilada sauce on top of the enchiladas in baking dish, then sprinkle the rest of the cheese over top.
Bake for 17-20 minutes or until the sauce is bubbly and the cheese is melted. Serve topped with sour cream and cilantro or desired toppings.
Notes
Nutrition is calculated without optional toppings.
Make filling ahead and refrigerate until ready to use.
To freeze baked enchiladas - line a casserole dish with foil. Place enchiladas in dish, cook, cool, then use the foil to remove the enchiladas from the pan. Wrap enchiladas in the foil and freeze for up to 2 months.
To freeze enchiladas before baking - assemble enchiladas and freeze without the cheese, then add cheese before baking.