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

In a pot, boil about 3 cups of water; add the chicken breasts, salt, and pepper. Cook for 15-20 minutes until fully cooked. Shred the chicken.

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

Warm the tortillas in a pan or microwave for easier rolling. Fill each tortilla with the chicken mixture and roll tightly.

Place rolled tortillas seam-side down in the baking dish. Pour remaining enchilada sauce over them and sprinkle with cheeses.

Bake for 20-25 minutes until bubbly and golden. Drizzle with sour cream before serving.