Preheat oven to 375 degrees. Pour a thin layer of enchilada sauce into the bottom of a 9 x 13 baking dish. Gently heat the rest of the sauce in a large skillet until warm.

In a mixing bowl, combine the chicken, taco seasoning, 1 ½ cups Monterey Jack cheese, 1 ½ cups mozzarella, and ¾ cup sour cream. Mix until well combined.

Dip one corn tortilla into the warm enchilada sauce, fill with about ⅓ cup of the filling, roll, and place seam side down in the baking dish. Repeat with the remaining tortillas and filling. Pout the rest of the sauce over the enchiladas, top with the remaining cheese, and bake for 25 minutes or until the cheese is melted and bubbly. Top with cilantro, dollop with sour cream, and serve.