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

Boil about 3 cups of water in a pot; add your chicken breasts with a pinch of salt and pepper. Cook for 15-20 minutes until fully cooked. Shred the chicken into tender pieces.

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

Warm your corn tortillas in a pan or microwave for about 30 seconds. Fill each tortilla with the chicken mixture and roll tightly.

Arrange the rolled tortillas seam-side down in your greased baking dish, pour the remaining enchilada sauce over the top, and sprinkle with both cheeses.

Bake for 20-25 minutes, or until the enchiladas are bubbly and golden brown on top. Drizzle with sour cream before serving.