Put all sauce ingredients in a blender and puree with a little chicken stock

Heat sauce in a little oil until it changes to a darker color, stirring gently

Fill tortillas with shredded chicken and roll tightly

Fry tortillas in hot oil and lay side-by-side in a baking dish

Mix sour cream with light cream, just enough to thin, add 1/8 cup grated cheese

Pour green sauce over enchiladas, then pour sour cream mix over green sauce. Cover with monterrey jack cheese

Bake at 350º for 15 minutes