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Preheat your oven to 375°F (190°C). Lightly grease your baking dish with oil or butter to prevent sticking.
In a large bowl, combine shredded chicken, 1 cup cheese, green chiles, sour cream, cumin, salt, and pepper. Mix until creamy and well coated.
Spoon equal portions of the mixture into the center of each tortilla. Roll tightly and place seam-side down in the dish.
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.
Bake uncovered for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
Top with fresh cilantro. Serve hot with a side of rice, refried beans, or a crunchy salad.