Start by gathering all your ingredients. This ensures you have everything ready before you begin cooking. Shred your cooked chicken and finely mince your garlic and onion. Chop the cilantro, as it will be added fresh for some herbaceous flavor.

In a medium skillet, heat 1 teaspoon of olive or avocado oil over medium heat. Add the diced onions and minced garlic. Sauté them for about three minutes, keeping an eye on them. You want them to be soft and fragrant but not browned. This step builds a base of flavor that will enhance your enchiladas.

In a large bowl, combine the shredded chicken, sautéed onion and garlic, sour cream, cumin, and chopped cilantro. This mixture should be well blended but still retain some texture. Give it a taste; you might want to adjust the seasoning here!

If you’re using flour tortillas, it’s helpful to warm them slightly in the microwave or on the stovetop. This makes them easier to roll. If you're using corn tortillas, consider warming them in a hot skillet for a few seconds on each side. This prevents them from cracking when you roll them.

Lay out a tortilla on a clean surface. Place about a third of a cup of your filling towards one side. Sprinkle a small amount of cheese on top of the filling. Roll the tortilla snugly around the filling, tucking in the sides as you go. Place the rolled tortilla seam-side down in a greased baking dish. Repeat this process until you’ve filled all the tortillas.

Once the enchiladas are in the baking dish, pour your green chile enchilada sauce evenly over the top. Make sure all tortillas are generously covered in sauce to keep them moist. Sprinkle with the remaining cheese, letting it blanket the top.

Preheat your oven to 350°F (175°C). Bake your enchiladas for 20-25 minutes, or until the cheese is melted and bubbly, and the tortillas are heated through. The allure of the cheese melded with the zesty sauce will fill your kitchen with mouth-watering aromas.

Once out of the oven, allow the enchiladas a few minutes to cool down. Garnish with additional cilantro and maybe a dollop of sour cream if you’re feeling indulgent. Each serving can be paired with your choice of sides for a complete meal.