Completely, but lightly cover both sides of one tortilla with cooking spray like PAM, then place the tortilla on a microwave-safe plate.
Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. Repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
Fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan.
Heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed.