Preheat oven to 35. Heat oil in a skillet over medium-low heat. Heat 1 C roasted salsa verde in a medium skillet over medium-low heat until thoroughly heated.
Fry tortillas, 1 at a time, in hot oil 15 seconds on each side to soften; drain on paper towels. Dip fried tortillas, 1 at a time, in salsa, allowing excess to drip back into skillet. Place tortillas, 1 at a time, on a plate, and spoon 1/4 C chicken and 1 tbsp cheese down center of each. roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray.
Bring remaining 1 C salsa to a simmer in a small saucepan. Stir in sour cream.
Pour salsa and cream mixture over enchiladas, and sprinkle with remaining 2 1/4 C cheese.
Bake, uncovered, at 350 °F for 15-20 minutes or until sauce is bubbly and edges are lightly browned.
Sprinkle with onion, radishes, and cilantro. Serve immediately.
