Spread 1 cup of the salsa verde across the bottom of a 12 inch cast iron skillet (or a 9 x 13 casserole dish) so that it evenly coats the bottom.
In a separate, small skillet over medium-low heat, heat 1/4 cup of the salsa verde. One by one, heat each tortilla in the warm salsa verde until just softened, about 30 seconds per side. Transfer the softened tortilla onto a plate and fill with about 2 tablespoons of the sour cream chicken filling. Gently roll, then lay seam side down in the prepared oven-safe skillet. Continue until all of the tortillas have been filled and rolled.
Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.
Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.
Remove from oven and garnish with cilantro, diced onion, avocado and serve with lime wedges. Enjoy!