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.
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Notes
Tortillas: Corn tortillas work great in this recipe too! You'll need to soften them before filling so they are more pliable. To do this heat in a lightly oiled sauté pan until lightly browned. Or heat the enchilada sauce in a pot and dip the tortilla in the warm sauce for 5-10 seconds just before filling it. Tongs work best for the dipping method. Storage: Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through or heat smaller portions in the microwave.Freezing: Prepare as directed and place in an aluminum pan, but do not bake them. Instead cover with foil and place in a freezer bag. Freeze for up to 2 months.When ready to use, let thaw overnight in the refrigerator. then bake as directed adding another 5-10 minutes of baking time.