Preheat oven to 400º
In large bowl, stir together sour cream, cumin, chili powder, lime juice, green onions and kosher salt, to taste. Add in the shredded chicken or turkey and stir gently to coat. Set aside.
Heat tortillas in the microwave wrapped in damp paper towel or in a plastic bag for 20 seconds.
Cover the bottom of a 9 X 13 baking dish with 1 cup of salsa verde/green chile sauce.
Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish. Continue this method with the rest of the tortillas, arranging in 2 rows of 6 enchiladas, maybe 1 or 2 more in the middle. Pour remaining 2 cups green chile sauce evenly over the top of enchiladas. Top with grated Monterey jack cheese.
Bake until cheese is melted and bubbly, about 25 to 30 minutes.
Serve with extra green sauce and sour cream on the side. If desired, garnish with avocado, white onion, Cotija and cilantro. ?