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Heat the oven to 350°F (180°C). Grease a 2-quart baking dish and set aside.
Heat the oil in a skillet over medium heat. Add the garlic and cook until fragrant but not brown, about 1 minute. Stir in the enchilada sauce and cook for 1 minute. Remove from the heat. Stir in the sour cream and cilantro. Taste and adjust the seasoning with salt and pepper. If the sauce is too spicy, stir in more sour cream.
Remove 1 cup of the sauce from the skillet and set aside. Stir the chicken and half of the cheese into the remaining sauce in the skillet.
Spread half of the reserved 1 cup of sauce over the bottom of the baking dish.
Place ⅓ cup of the chicken in the center of each tortilla. Roll into a cylinder and arrange, seam-side down, in the dish. Spread the reserved sauce over the enchiladas, then scatter the remaining cheese on top.
Cover the baking dish with aluminum foil. Bake for 15 minutes. Remove the foil and bake until the cheese is melted and bubbly, about 10 minutes. Leave to cool for 5 to 10 minutes to allow the middle to set. Serve with cilantro scattered over the top.