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In a large bowl, mix the shredded chicken, diced green chiles, sour cream, cream cheese, and 1 cup of shredded cheese. Season with salt and pepper. Stir until everything is thoroughly blended and creamy.
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Heat the tortillas briefly in a microwave or on a skillet to soften them.
Spoon about 2-3 tablespoons of the chicken mixture into each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
In a bowl, whisk together the green enchilada sauce and sour cream until smooth. If using, stir in the chopped cilantro for extra flavor.
Evenly pour the green chile sauce over the rolled enchiladas, ensuring they are fully covered.
Generously sprinkle the remaining shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with fresh cilantro, diced avocado, or a drizzle of sour cream if desired. Serve with Mexican rice, refried beans, or a fresh side salad.