Preheat oven to 350. Lower the racks down so that the dish will be in the center.
In a large bowl, combine cream of chicken soup, verde enchilada sauce, and sour cream . Whisk well until fully blended.
Spray a large baking dish (9x13) with cooking spray to prevent sticking.
In a large bowl, add shredded chicken. Drain green chilies and add to chicken. Blend well and set aside.
Separate 2 cups of shredded cheese. Set the rest aside.
On a work surface, lay a tortilla flat. Sprinkle a small amount of cheese lengthwise. Then add the chicken mixture. Carefully roll the tortilla and place it seam side down. The cheese will help hold the enchilada together as it cooks.
Continue with all the tortillas until finished. If you're using a smaller dish, you can add a second row on top.
Pour the cream enchilada sauce mixture all over the enchiladas. Top with the remainder of the cheese.
Bake for 30 minutes until bubbly and thoroughly cooked.
Serve with charro beans and spanish rice. Garnish with pico de gallo, if you wish