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 (or salsa verde) and cook for one more minute.

Remove the skillet from the heat. Stir in sour cream and cilantro. Taste and adjust the seasoning with salt and pepper as needed. If the sauce is too spicy, stir in more sour cream.

Remove 1 cup of sauce from the skillet and set aside to assemble the enchiladas later. Then, stir the shredded chicken and half the cheese into the sauce left 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. Sprinkle with the remaining cheese.

Cover the baking dish 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 the enchiladas to cool for 5 to 10 minutes, allowing them to set up in the middle. Garnish with cilantro and serve.