Heat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish. Set the dish aside while you prepare the creamy chicken filling.

In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, undrained diced green chiles, salsa verde, cumin, garlic, kosher salt, black pepper, and 1 cup of the shredded cheese. Stir until the mixture is creamy and evenly blended.

Spread about 1/2 cup of the green enchilada sauce across the bottom of the prepared baking dish. This thin layer helps keep the tortilla bottoms moist as the enchiladas bake.

Warm the tortillas briefly in the microwave wrapped in a damp paper towel, or warm them one at a time in a skillet. Flexible tortillas are much easier to roll and are less likely to crack.

Place approximately 1/3 cup of chicken filling down the center of each tortilla. Roll each tortilla tightly and arrange it seam-side down in the baking dish.

Pour the remaining green enchilada sauce evenly over the rolled tortillas, making sure the tops are covered. Sprinkle the remaining 1 cup of shredded cheese over the sauce.

Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 5–10 minutes, until the cheese is melted and the sauce is bubbling.

Let the enchiladas rest for 5–10 minutes before serving so the filling can firm slightly. Finish with chopped cilantro, sliced green onions, diced avocado, or sour cream as desired.