Preheat the oven to 350°F.

Spoon 1/2 cup of salsa verde into the bottom of a 9x13-inch baking dish. Set aside. Reserve the remaining salsa for later use.

Place the shredded chicken, sour cream, cumin, coriander, garlic powder, and shredded cheese in a large mixing bowl. Mix with a rubber spatula to combine.

Place a few corn tortillas on a plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

Spoon about 1/4 cup of chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam side down in the sauced baking dish. Repeat with remaining tortillas and filling.

Pour and spread remaining salsa verde evenly over rolled tortillas. Sprinkle the shredded cheese over the top.

Cover the dish with aluminum foil.

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Allow the enchiladas to rest for 10 minutes. Sprinkle with cilantro, if using, and serve.