Preheat oven to 375 degrees.
In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and green chiles.
Lay tortillas on a clean flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortillas and set them aside.
Pour the remaining can of enchilada sauce and coat the bottom of four 5” foil disposable aluminum pans.
Add three rolled enchiladas, seam side down, into each pan. Evenly top with the second can of enchilada sauce and remaining cheese.
If you're eating immediately: Place pans on a baking sheet and bake for 20 minutes or until bubbly.
If you're freezing to eat later: Cover the enchiladas with plastic wrap pressing down on top of the enchiladas removing as many air bubbles as possible.
If the aluminum pans come with cardboard lids, fold over the edges to secure them to the containers.
Wrap with aluminum foil and place in the freezer for up to three months.
To bake, remove the plastic wrap, cover with only the aluminum foil and bake for 30 minutes. Uncover and continue to bake for 5-10minutes until hot and bubbly
