Preheat the oven to 350°. Spray a 9×13 inch pan with nonstick spray.
In a large mixing bowl, combine the sour cream and salsa verde. Whisk until smooth. Spread ¼ cup sauce over bottom of prepared dish.
Soften tortillas by warming them briefly. Roll each enchilada by placing half a chile and a small handful of cheese inside each tortilla. Roll and place seam side down in pan. Continue rolling until all twelve enchiladas are assembled.
Pour sauce over the top. Sprinkle with remaining cheese.
Bake for 20-30 minutes until heated through and starting to bubble.
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