In a large bowl, combine 2 C cheese, 1 can enchilada sauce, all green chiles, 1 C sour cream, sugar and cumin.
Stir in cooked chicken.
Lightly spray to 13" x 9" baking dishes with nonstick cooking spray. Place one tortilla on a clean work surface. Spread ½ C filling along center of tortilla, gently roll, and place seam-side down in dish. repeat the process until all ingredients have been used.
Evenly divide the remaining can of enchilada sauce over enchiladas, dot with the remaining C of sour cream, and sprinkle remaining 2 C of cheese over that.
Bake for 15 min, or until the enchiladas are heated through and bubbling.
Recipe by The Gingham Apron at https://www.theginghamapron.com/easy-creamy-chicken-enchiladas/