Cilantro Parsley

Preheat the oven to 400°F.
Add the shredded chicken in a bowl and pour 1 cup of enchilada sauce into the chicken. Mix well.
Heat up the tortillas by wrapping them in a damp towel and microwaving for about 45 seconds. This will prevent them from cracking when rolling up.
Add the sour cream, garlic powder, and milk in a bowl and stir until a thin sauce. Add more milk if needed.
Lay out the warm tortilla and spread 2-3 tablespoons of chicken for each. Roll up the tortilla and place in a 9x13 inch baking dish. Repeat with the rest of the tortillas.
Assemble the remaining tortillas and pour the rest of the sauce over the enchiladas. Drizzle the sour cream sauce on top. Sprinkle the mozzarella on top.
Add the enchiladas, uncovered, into the oven for 15 minutes, until the tortillas are crispy and the cheese is browning. If the cheese still isn’t brown, you can broil for 2 minutes, just watch very closely.