Preheat the oven to 350 degrees.
Wrap the tortillas in a wet paper towel then place into the microwave for 2 minutes to soften and make them easier to work with.
Pour some of the green chile into a greased baking dish.
Fill each tortilla with cooked chicken and cheese.
Carefully roll the tortilla into a small tube shape and place seam down into the baking dish.
Repeat the process until the baking dish is full and the corn tortillas have all been used.
Pour green chile over the enchiladas and top with more cheddar cheese.
Cover the baking dish with aluminum foil and bake at 350 degrees for 20 minutes.
Remove the aluminum foil and bake for another 10 minutes.
Top with sour cream and cilantro if desired before serving.
