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Preheat your oven to 375°F.
Heat a large skillet over medium heat, then add 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30-45 seconds, then turn off the heat.
Add ¼ cup of the enchilada sauce, can of diced green chiles, shredded chicken, ½ cup of cheese, and sour cream to the pan and stir to combine.
Set up an assembly line with the prepared filling, tortillas, and your baking dish. Add a thin layer of the green sauce to the baking dish, just enough to coat the bottom.
Fill each tortilla with around ⅓ cup of the chicken mixture, then roll the tortilla up and place in the baking dish with the seam-side down. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over top of the enchiladas.
Top with the remaining cheese and place in the oven for around 20 minutes, until the cheese is melted and the sauce is bubbling.