Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat.
Reduce the heat to low and cover.
Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes.
Transfer the chicken to a cutting board.
Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.
Puree the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid.
Transfer to a medium saucepan.
Bring to a boil over high heat.
Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.
Wrap the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.
Position the broiler rack 6 inches from the source of heat and preheat the broiler.
Spray a 9 × 13-inch flameproof baking dish with cooking spray.
Dip each tortilla in the sauce.
Transfer to a plate.
Place about 2 tablespoons of the chicken on the tortilla and roll it up.
Place, seam side down, in the baking dish.
Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.
Broil until the cheese is melted, about 1 minute.
Sprinkle with the cilantro and serve immediately.