Preheat your oven to 350°F (175°C) and prepare a baking dish by spraying it with cooking spray.

In a large mixing bowl, combine the tender shredded chicken with the green enchilada sauce and mozzarella cheese.

Warm a stack of flour tortillas in the microwave for about 30 seconds or until pliable.

Spoon approximately 1/4 cup of the chicken filling onto the center of each tortilla and roll them up, placing them seam-side down in the baking dish.

In a medium saucepan, melt the butter over medium heat, add minced garlic and sauté for about 1 minute.

Gradually whisk in the flour to create a roux, cooking until it turns a light golden color.

Slowly pour in the chicken broth, continually whisking until thickened, about 3-4 minutes.

Remove from heat and stir in sour cream and diced green chiles, season with salt and pepper.

Pour half of the white sauce evenly over the rolled enchiladas and sprinkle with remaining mozzarella cheese.

Bake in the preheated oven for 22-25 minutes until cheese is melted and bubbly.

Let the enchiladas rest for 5-10 minutes before serving and garnish with fresh parsley or cilantro.