1 1/2 cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortillas or flour tortilla (6-inch), warmed
Heat the oven to 375 degrees F. Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.
Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Top with the remaining salsa verde.
Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.