1-Start by preheating your oven to 350°F (177°C) and greasing a 2-quart baking dish for even cooking.

2-First, heat 1 teaspoon of olive or avocado oil in a skillet over medium heat. Sauté the 2 minced garlic cloves for about one minute until they smell fragrant and add depth to the sauce. Then, add the 2 cups of green chile enchilada sauce or salsa verde and cook for another minute to blend the flavors.

3-Remove the skillet from heat and stir in the ½ cup of sour cream and ¼ cup of finely chopped fresh cilantro. Season with salt and pepper to taste for that perfect balance. Set aside 1 cup of this sauce for assembling the enchiladas, which helps keep everything moist and tasty.

4-Mix the 2 cups of shredded cooked chicken and half of the 1 cup shredded cheese into the remaining sauce in the skillet. This creates a flavorful filling that’s easy to work with. Spread half of the reserved sauce on the bottom of your greased baking dish to prevent sticking and add extra flavor.

5-Place about 1/3 cup of the chicken mixture in the center of each of the 6 flour or corn tortillas, roll them tightly, and arrange them seam-side down in the baking dish. For a link to a simple side, check out our apple cranberry crisp recipe that pairs nicely for dessert. Pour the remaining reserved sauce over the enchiladas and sprinkle with the rest of the cheese.

6-Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly. Let it cool for 5 to 10 minutes before serving, and garnish with extra cilantro for a fresh finish. Tips like using leftover chicken or softening corn tortillas by lightly oiling and baking for 3-4 minutes at 350°F make this even simpler.