Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

If you want sour cream on top when serving, reserve a small amount from the 1/2 cup sour cream now; otherwise use the full 1/2 cup in the filling.

In a large bowl, combine 4 cups shredded rotisserie chicken, 1 cup corn, the 4-oz can of green chiles, 1/3 cup chopped cilantro, the 1/2 cup sour cream (or the remainder after reserving), 1 1/2 cups of the Monterey Jack cheese, 1/2 tsp garlic, 1 tsp oregano, 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp pepper, and 1/4–1/2 tsp sea salt. Stir until evenly mixed.

Warm the tortillas so they are pliable: either wrap them in a clean, damp towel and microwave for 30–45 seconds, or heat each tortilla briefly in a dry skillet (about 10–20 seconds per side). This step is optional but helps prevent tearing and soggy tortillas.

Spoon and divide the filling evenly among the 8 tortillas (about 1/2 cup per tortilla). Roll each tortilla and place seam-side down in the prepared 9×13-inch dish.

Pour the 2 cups green enchilada sauce evenly over the rolled enchiladas, spreading to cover.

Sprinkle the remaining 1 1/2 cups Monterey Jack cheese over the top to cover the sauce.

Bake for 15–20 minutes at 375°F, until the cheese is melted and the sauce is bubbling. For a browned top, switch the oven to broil and broil 2–3 minutes more, watching closely to prevent burning.

Remove from the oven and let the enchiladas rest for about 5 minutes. Top with additional chopped cilantro (as desired) and, if you reserved some earlier, add the reserved sour cream on top before serving.