Let’s get cooking, shall we? Here are the steps to make your enchiladas:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the shredded chicken, diced green chiles, half of the cheese, and half of the cilantro. Season with salt and pepper.
3. In a separate bowl, combine the green enchilada sauce and sour cream until smooth.
4. Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
5. Spread a thin layer of the enchilada sauce mixture over the bottom of a 9×13-inch baking dish.
6. Fill each tortilla with about 1/4 cup of the chicken mixture, roll it up, and place it seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are all covered.
8. Sprinkle the remaining cheese on top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with the remaining cilantro and a squeeze of lime juice before serving.

This recipe is a hit at any gathering, and I often make it for friends who come over for dinner. It’s a dish that not only fills the stomach but also warms the heart.