Prepare the enchilada sauce: In a large bowl, combine the salsa verde and sour cream or Greek yogurt. Set aside.
Prepare the filling: Heat the oil in a large skillet over medium heat. Once heated, add in the onion, salt, chili powder, and cumin and cook for a few minutes until the onion has softened. Add in the garlic and cook for a minute. Stir in the cooked chicken and green chiles. Take off the heat and stir in 2/3 cup of the enchilada sauce and 1/2 cup cheese.
Assemble the tortillas: Grease a 9 x 12 casserole dish. Layer 1/2 cup of enchilada sauce on the bottom of dish. Place equal portions of the filling into the middle of each tortilla. Roll up each tortilla and place seam side down in the dish. Pour the remaining enchilada sauce over the top. Top with remaining cheese.
Bake: Place the enchiladas in the oven to bake for 15-20 minutes until the cheese is melted and the sauce is bubbling. Serve with chopped cilantro, jalapeño pepper slices, and avocado slices.
You can add in other ingredients such as olives, black beans and corn.
Rotisserie chicken works great and saves time!
Using a different cheese blend can certainly switch up the flavor. Try a Mexican blend or a spicy jack for an extra kick!
If stored properly, enchiladas can last in the fridge for up to 4 days.