Pollo Durango

2 medium chicken breasts sliced 1 cup sliced mushrooms 1/2 cup monteray jack cheese 1/2 cup fat free sour cream 3/4 cup tomatillo enchilada sauce (I couldn't find any of this- instead I mixed 1/4 cup mild green chili sauce with 1/2 cup canned crushed tomatillos) Cook chicken and mushroom in a buttered pan. Drain grease off chicken and add remaining ingredients. Cook til creamy. Add a pinch of cilantro.