1-Getting started: preheat your oven to 350°F (177°C) and grease a 2-quart baking dish to avoid any sticking. This simple prep sets the stage for a smooth cooking process.

2-Heat 1 teaspoon oil in a skillet over medium heat and cook 2 minced garlic cloves until fragrant, about 1 minute. Stir in the 2 cups green chile enchilada sauce and cook for another minute to blend the flavors. Remove from heat, then mix in ½ cup sour cream and ¼ cup finely chopped fresh cilantro, seasoning with salt and pepper as needed. If the sauce feels too spicy, add a bit more sour cream to mellow it out.

3-Now, set aside 1 cup of this sauce for later. In the remaining sauce, stir in the 2 cups shredded cooked chicken and half the 1 cup shredded cheese to create a flavorful filling. Spread half of the reserved sauce on the bottom of your prepared baking dish. Fill each of the 6 tortillas with about one-third cup of the chicken mixture, roll them up, and place them seam-side down in the dish.

4-Pour the rest of the sauce over the top and sprinkle with the remaining cheese. Cover with foil and bake for 15 minutes, then remove the foil and bake for another 10 minutes until the cheese melts and bubbles. Let the enchiladas rest for 5 to 10 minutes, then garnish with extra cilantro before serving.