Creamy Green Chicken Enchiladas | Scratch Pantry

Ingredients

• 2 tablespoons oil
• 4 cups shredded cooked chicken , about 2 pounds
• 3 ⁄ 4 cup sour cream
• 8 ounces cream cheese , softened
• 2 poblano peppers , diced
• 1 large onion , diced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon non-iodized salt
• 1 teaspoon pepper
• 1 cilantro , chopped
• 4 cups monterey jack cheese
• 1 - 15 ounces green enchilada sauce
• 10 - 12 7 inch Flour tortillas