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Prepare oven and dish: Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish.
Make enchilada sauce: 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.
Make it creamy: 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.
Add the chicken: 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.
Assemble enchiladas: 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.
Bake the enchiladas: 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.