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Preheat your oven to 375 degrees F and spray a 9x13 dish with non-stick cooking spray, set aside.
In a medium-sized mixing bowl add 1 cup of the salsa verde sauce, shredded chicken, chili powder, garlic powder, and onion powder.
Stir to combine and until all the chicken is seasoned and moistened with the salsa verde sauce. Set aside until ready to use.
Place a skillet over medium-high heat and gently toast your corn tortillas on both sides just to bring some color to the tortilla. This will help them roll better without cracking.
When you're ready to assemble, spoon ½ cup of the salsa verde to the bottom of your prepared dish.
Quickly dip your tortilla into the remaining salsa verde sauce, add some filling, roll up, and place seam side down in the prepared baking dish.
Continue until all the tortillas and chicken have been used.
Spoon on the sour cream and gently spread it over the enchiladas.
Top with cheese, taking care to spread it evenly over the top.
Add to the oven and bake for about 15 minutes or until the cheese is melted and just started to brown.
Serve with chopped cilantro as garnish.