Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Make the filling:
In a bowl, mix shredded chicken, green chiles, sour cream, cumin, salt, pepper, and 1 cup shredded cheese.
Warm tortillas slightly (microwave for 20–30 seconds) to make them pliable.
Assemble enchiladas:
Spoon 2–3 tbsp of filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
Make the sauce:
In a small bowl, stir together the green enchilada sauce and sour cream (plus cream cheese if using) until smooth.
Pour sauce evenly over the rolled enchiladas.
Top with cheese and cover with foil.
🥑 Great Toppings:
Chopped cilantro
Sliced avocado or guac
Sour cream
Jalapeños
Diced tomatoes or green onions
🔁 Variations:
Use shredded pork or ground turkey instead of chicken.
Add black beans or sautéed spinach to the filling for extra texture.
Make it spicier with jalapeños or hot Hatch green chiles.