1. Cook 1 cup chicken and 1 cup mushroom together in butter in a pan.
2. Combine 1/2 cup shredded monterey jack cheese, 1/2 cup sour cream and 3/4 cup tomatoillo enchilada sauce in another pan and cook until creamy.
3. Dram the grease off the chicken and mushrooms and add a pinch of cilantro.
4. Combine the chicken/mushrooms with the sauce.
