Preheat the oven to 375° F (190° C).

Spray the bottom of a casserole pan with nonstick cooking spray. Put the pan into the oven to warm for 15 minutes.

Remove the cream cheese from the refrigerator to soften.

Shred the cooked chicken to make 2 cups.

Chop the cilantro and green onions.

Grate the cheese.

Make a cornstarch slurry by whisking 1½ tablespoons of cornstarch with ½ cup of cold chicken broth. Set the slurry aside.

Whisk the remaining chicken broth and sour cream in a medium saucepan over medium heat. Add the seasonings.

When the mixture is about to boil, slowly pour in the cornstarch slurry, stirring constantly. Boil for 1 minute.

Reduce the heat.

Add the cheese and stir until it melts.

Take the sauce off the heat.

Stir in the lime juice, to taste.

Pour 2 cups of shredded chicken into a large bowl.

Stir in the undrained canned green chilies, salsa verde, green onions, cilantro, softened cream cheese, and 1 cup of shredded cheese.

If the filling is too dry, add some sour cream sauce to moisten it.

Remove the casserole dish from the oven.

Spread 2 tablespoons of the chicken mixture in a line near the bottom of the tortilla.

Starting with the bottom of the tortilla, roll the tortilla into a cylinder.

Place the rolled enchilada seam side down in the bottom of the warm casserole dish.

Repeat until all the enchiladas are rolled. Do not overfill the casserole dish.

Pour a cup of the sour cream sauce over the enchiladas.

Spread the sauce to the end of the tortillas. Add more sauce if needed. Keep the remaining sauce warm to serve with the enchiladas.

Sprinkle with the rest of the cheese.

Bake for 20 to 25 minutes. The green chicken enchiladas are done cooking when the cheese has melted and the creamy white sauce is bubbling.

Serve warm with the leftover sour cream sauce as a garnish. Provide other fresh toppings like avocado, cilantro, and green onions.