Preparation

• Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish.
• Heat oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in the green chile enchilada sauce and cook for one more minute.
• Remove the skillet from the heat. Stir in sour cream and cilantro. Adjust the seasoning with salt and pepper as needed.
• Remove 1 cup of the sauce from the skillet and set aside. Stir the shredded chicken and half the cheese into the remaining sauce in the skillet.
• Spread half of the reserved sauce on the bottom of the dish. Place ⅓ cup of the chicken mixture in each tortilla, roll them up, and arrange seam-side down in the baking dish. Spread the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
• Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake until the cheese is melted and bubbly, about 10 minutes. Allow to cool for 5 to 10 minutes before serving with cilantro.