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Preheat oven to 350 degrees.
Pour ½ cup salsa verde in the bottom of a 9 x 13 inch baking dish.
In a small bowl, mix together remaining salsa verde, sour cream, and ⅓ cup chopped cilantro.
On each tortilla place an equal portion of shredded chicken, 2-3 spoonfuls of salsa verde mixture, and 2 Tablespoons shredded cheese.
Roll up and place each tortilla seam-side down in 9 x 13 inch baking dish. Pour remaining salsa verde mixture over the top, then top with remaining cheese.
Bake for 20-25 minutes, until edges start to turn a golden brown. Remove from oven and top with remaining cilantro, shredded lettuce and diced tomatoes. Serve warm.