Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Boil water in a pot, about 3 cups should do. Add the chicken breasts, a pinch of salt, and some pepper. Cook for 15-20 minutes until fully cooked, then shred the chicken.

Combine the shredded chicken in a bowl with half of the green enchilada sauce and the chopped cilantro.

Warm the corn tortillas to make them pliable. Fill each tortilla with the chicken mixture and roll tightly.

Arrange the rolled tortillas seam-side down in your baking dish. Pour the remaining enchilada sauce over them and sprinkle the cheeses on top.

Bake for 20-25 minutes until the cheese is bubbly and golden brown.

Drizzle with sour cream before serving. Optional: Garnish with extra chopped cilantro.