Preheat the oven to 350°F. 

Season chicken with salt and pepper and cook in a skillet on medium heat for about 7 minutes each side and no longer pink. Shred chicken with a fork.

In a bowl, add shredded chicken, salsa, sour cream and only 1 cup of shredded cheese and mix together.

Spray a 9x13-inch baking dish with nonstick cooking spray and pour half of the enchilada sauce in the bottom of the baking dish.

Pull apart the tortillas and place them on a plate with a paper towel in between each one and warm in the microwave for about 1 minute. (this will prevent them from sticking to each other)

Add about ¼ cup of the chicken mixture down the center of each tortilla and tightly roll up each tortilla and place them in the baking dish, seam side down.

Pour the remaining enchilada sauce over the tortillas and sprinkle the remaining cheese on top.

Cover the baking dish with aluminum foil and bake for 30 to 35 minutes.

Serve immediately and garnish with your favorite toppings such as sour cream, guacamole, lettuce. etc.