Mix together the chicken and sour cream in a bowl, adding salt and pepper to taste.
Place a serving of the chicken mixture in the center of each tortilla, roll them closed into an enchilada, and place them face down in the bottom of a well greased 9x13 baking dish.
When all of the tortillas have been filled, cover them with the green chilis.
Top the enchiladas with the monterey jack cheese.
Bake for 15 minutes and garnish with freshly chopped green onions if desired.