Preheat oven to 375F (190C) and lightly grease a 9x13-inch baking dish.

In a large bowl, mix the shredded cooked chicken, 1/2 cup of queso blanco, sour cream, and diced green chiles.

Spoon about 1/3 cup of the chicken mixture into each flour tortilla, roll tightly, and place seam-side down in the baking dish.

Pour the green enchilada sauce and the remaining 1 cup of queso blanco evenly over the rolled tortillas.

Sprinkle Monterey Jack cheese evenly across the top.

Bake uncovered for 20 minutes until the cheese is bubbling and slightly golden.

Let cool for 5 minutes before serving.