Grease a 9x13 casserole dish with non-stick cooking spray and then add in 1/4 cup of the salsa verde, to prevent the enchiladas from sticking to the pan.
Mix shredded chicken, cumin, garlic powder, salt, sour cream, and 1/2 cup salsa verde together. Skip adding in the 1/2 cup salsa verde IF using leftover salsa verde chicken.
Place 1/3 cup of mixture on each tortilla and roll up the chicken enchiladas by folding both sides of the tortillas and then rolling up lengthwise, tucking as you roll to secure the enchiladas.
Place the tortillas in the prepared pan. Pour over remaining salsa verde evenly over the enchiladas and sprinkle with shredded cheese.
Bake for 20-25 minutes, or until cheese is melted and enchilada filling is warmed through.
Serve with desired toppings, such as cilantro, tomatoes, avocados, onions, or more sour cream.
Salsa verde can be either spicy or mild, depending on the brand or how many peppers you used in homemade version. If you notice that your salsa verde is really spicy and you want to tame the flavor, add 1 tablespoon honey to the salsa verde.
Any leftover shredded chicken or pork can be used for these enchiladas.
If using leftover Salsa Verde Chicken, you will only need 2 cups of salsa Verde instead of 2 1/2 cups.