Preheat the oven to 350 degrees Fahrenheit. Spray a 9X13 baking dish with non-stick cooking spray.
Heat the oil in a large pan over medium high heat. Add in the diced onions and sauté for 5 minutes until soft. Stir in the minced garlic and cook for 1 minute.
Stir in the salsa verde and heat for 1 minute. Remove from heat and stir in the sour cream and chopped cilantro.
Remove approximately 1 cup of the sauce from the pan and set aside.
Stir the chicken, taco seasoning and half of the shredded cheese into the removing sauce in the pan.
Wrap the tortillas in a damp paper towel and microwave for 1 minute to make them soft and pliable.
Spoon the chicken mixture evenly into the tortillas.
Roll and place in the prepared pan with the seam side down.
Continue to do this process until all the tortillas are used.
Pour the reserved sauce on top of the enchiladas and top with the remaining shredded cheese.
Cover with foil and bake for 15 minutes until heated through. Remove the foil from the pan and bake for 10 more minutes until the cheese is melted.
Then the tortillas are ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.