Spray a 9x13 baking dish with non-stick cooking spray.
Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish.
In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa.
Fill the 8 tortillas with the chicken filling, leaving about 1 cup of the filling to spread on top. Fold the ends of the tortilla in and roll up the enchilada. Place the enchiladas in the 9x13 pan (I usually have a row of 6 going lengthwise with 2 additional enchiladas on the side).
Spread the remaining 1 cup filling on top of the enchiladas.
Bake for 25 minutes.
Remove enchiladas from the oven and sprinkle the top with remaining 1 cup of cheese.
Bake for an additional 5-10 minutes or until cheese is melted.