Preheat your oven to 350°F (175°C).

In a pan over medium heat, add olive oil, then toss in the minced garlic and chopped onion. Cook until translucent, about 3-4 minutes.

In a large bowl, combine the sautéed garlic and onion with shredded chicken, 1 cup of green salsa, and half the cheese. Mix until well incorporated.

Warm the corn tortillas in a dry skillet for a few seconds on each side to make them easier to roll.

Take a warm tortilla, spoon 2-3 tablespoons of the filling into the center, and roll it up tightly. Place seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.

Pour the remaining green salsa over the rolled enchiladas, ensuring they are well coated. Sprinkle with the remainder of the cheese.

Cover with foil and bake for 20 minutes. Remove the foil for the last 5 minutes to let the cheese bubble and turn golden.

Once out of the oven, drizzle with sour cream or Greek yogurt, garnish with fresh cilantro, and serve warm.