Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x13 inch baking dish.

In a medium bowl, mix the shredded chicken with ground cumin, garlic powder, and 0.25 cup of salsa verde.

In a separate bowl, whisk the remaining salsa verde with the sour cream until smooth.

Spread 0.5 cup of the salsa mixture onto the bottom of the prepared baking dish.

Place a portion of chicken and 1 tablespoon of cheese into each tortilla, roll tightly, and place seam-side down in the dish.

Pour the remaining sauce evenly over the tortillas and sprinkle with the remaining cheese.

Bake for 20 minutes or until the sauce is bubbling and the cheese is fully melted.

Garnish with fresh cilantro and serve warm.