Preparation Steps

• 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 but not brown, 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. Taste and adjust seasoning with salt and pepper as needed.
• Remove 1 cup of sauce from the skillet and set aside. Then, 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 the center of each tortilla. Roll into a cylinder. Arrange rolled tortillas seam-side down in the baking dish. Spread the remaining reserved sauce over the enchiladas and sprinkle with the remaining cheese.
• Cover with aluminum foil and bake for 15 minutes. Then, 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.