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Preheat the oven to 350°F. Coat a 9×13 pan lightly with nonstick spray and set aside.
Place chicken in a large bowl, set aside.
In another large bowl mix together the sour cream, cream of chicken soup, salsa, and taco seasoning until combined.
Spread ½ cup of the sour cream mixture into the bottom of the pan. Mix 1 cup of the sour cream mixture into the shredded chicken and stir to coat evenly. Set aside the remaining sour cream mixture.
Spread ⅓ cup of the chicken mixture down the center of each tortilla. Roll the tortillas up tightly, and place them seam-side down in the pan. Spread the remaining sour cream mixture on top of the enchiladas. Sprinkle the grated cheese all over the top.
Bake for 20 – 25 minutes until bubbly and the cheese is melted.