Boil chicken breasts in chicken broth or salted water until chicken breasts are fully cooked. Allow the chicken breasts to cool, and then shred the chicken breast.
After shredding the chicken breast, mix the ground cumin and shredded chicken together, then set aside.
In a medium saucepan combine cream of chicken soup, salsa Verde, and butter.
Cook this sauce mixture for about 5 minutes on medium heat. Remove the sauce mixture from heat, and mix in the sour cream. Salt and pepper the sauce mixture to taste.
Lightly fry the corn tortillas in a large frying pan, using baking spray or a small amount of cooking oil.
Drain grease from the fried corn tortillas if cooking oil was used to fry the tortillas.
Remember to reserve 1 to 2 cups of the shredded cheese and set aside (this will be used to top the enchilada casserole). Then, evenly fill each corn tortilla with the shredded chicken and the remaining 3 cups of shredded cheese (I like to put more cheese than chicken in each tortilla- just my preference).
After filling each tortilla with chicken and cheese, roll up each tortilla and place the rolled tortillas seam side down in a baking dish.
Pour the sauce mixture over the stuffed corn tortillas.
Then garnish the dish with the remaining shredded cheese.
Cover the baking pan, and bake the enchiladas at 400 degrees for about 20 to 25 minutes, or until the cheeses have melted through.