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Step 1: Make sauce and filling - Place one of your oven racks in the top third of your oven and preheat to 350°F. Spray a 13x9x3-inch baking dish with vegetable oil. In a large bowl, whisk together the enchilada sauce, chicken soup and sour cream. Scoop ½ cup of sauce into the baking dish. In another bowl, combine the shredded chicken and the can of green chiles. Mix well and set aside.
Step 2: Assemble enchiladas - Set aside 2 cups of shredded mozzarella for topping the dish. Put the rest in a bowl. To assemble the enchiladas, sprinkle some mozzarella on a tortilla, then add some shredded chicken and chiles. Tightly roll up the tortilla and place it seam-side down in the prepared pan. Continue with the remaining tortillas, placing them in the dish as they’re finished. Press them up against one another tightly so they fit in a single layer. Pour the remaining sauce over the filled tortillas.
Step 3: Bake the enchiladas - Bake the enchiladas uncovered for 20 minutes. Remove from the oven and top with the remaining mozzarella. Bake for another 15 minutes or so, until the cheese is melted.
Step 4: Garnish and serve - Sprinkle the enchiladas with chopped cilantro. Serve with the tomatoes and lime wedges as a garnish and Spanish rice and refried beans as sides.