Preheat your oven to 375°F.

In a large mixing bowl, combine the shredded chicken, sour cream, and half of the jar of salsa verde. Stir until the chicken is evenly coated and creamy.

Spoon the filling evenly between the eight tortillas. Roll each tortilla tightly and place seam-side down while you prepare the baking dish.

Spread a thin layer of salsa verde across the bottom of a 9x13-inch baking dish. This keeps the enchiladas moist while they bake and adds another layer of flavor.

Arrange the rolled enchiladas snugly in the baking dish. Pour the remaining salsa verde evenly over the tops, making sure each enchilada gets a little extra sauce.

Sprinkle the mozzarella cheese evenly over the top.

Bake for 20 to 30 minutes, or until the cheese is melted and bubbly and the filling is heated through.