Heat a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).

Pour in salsa verde, stir and allow to heat through for 2-3 minutes. Add sour cream and chopped cilantro and stir to incorporate. Turn off heat, taste and add additional sour cream if too much spice. Remove 1 cup of sauce from the pan to reserve for later use.

Stir shredded chicken and 1 cup of the shredded cheese into the skillet. Stir to combine with remaining sauce.

Preheat oven to 350 degrees F. Pour a small amount of the reserved sauce into the bottom of a 9x13” baking dish and spread to lightly coat.

Add ¼ cup of chicken filling to the center of a corn tortilla. Roll up tortilla and face seam-side down in the baking dish. Repeat this process until all remaining chicken filling is used. (See notes below)

Spread remaining reserved sauce over the top of enchiladas and sprinkle on remaining shredded cheese.

Cover baking dish with aluminum foil and place in the oven for 15 minutes to bake. Remove foil from dish and bake for an additional 10 minutes or until the cheese is melted. Garnish with additional fresh cilantro if desired. Serve warm with sour cream, sliced fresh avocado or guacamole.