Heat olive oil in large saucepan over medium heat. Add onion and cook for 5 minutes or until translucent. Stir in garlic and cook for another 30 seconds.
Remove from heat and add the onion mixture to a large bowl with the chicken, taco seasoning, green chiles, sour cream, 2 cups of cheese and ¼ cup enchilada sauce.
Heat small skillet over medium heat. Add 1 tortilla and cook until just pliable, about 30 seconds per side. Transfer to a plate. Repeat with remaining tortillas.
Preheat oven to 375°F. Pour ¼ cup enchilada sauce into a 13x9 pan to completely coat it. To assemble the enchiladas, spread about ½ cup of the filling into the tortilla and then wrap. Place seam side down in pan and repeat with remaining tortillas. Drizzle the rest of the enchilada sauce over the enchiladas and top with the remaining cheese.
Bake for 20-25 minutes, or until it is bubbling and cheese is golden brown. Top with some garnishes if desired.
While it wouldn't be green anymore, you can use red enchilada sauce if that's all you have on hand.
Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
Add some fresh avocado to give the dish some healthy fat.
Store leftovers in an airtight container in the fridge for 2-3 days.