• Lightly spray the inside of whatever pan you are using with nonstick cooking spray. Yoy can use one 9x13 inch pan, two 8x8 inch pans (6 enchiladas in each pan), or 6 pans around 5x7 inch in size(2 enchiladas in each pan).
• In a medium skillet, add the unsalted butter and onion. Cook over medium heat until the onion is translucent. Then add in the garlic and cook for abot 30 seconds.
• Add the diced green chiles and taco seasoning to the skillet, stirring to combine, and cook for an additional 1 minute.
• Turn off the heat to the skillet and stir in the sour cream until all the ingredients are combined. Then add in the cooked chicken along with 1 cup shredded cheese. Gently stir to combine.
• Add some enchilada sauce to the bottom of the pan/pans. You just need enough to coat the bottom.
• Add ⅓ cup chicken filling into the center of the flour tortilla and carefully roll the tortilla to form the shape of an enchilada. Place the filled tortilla into the prepared aluminum pan, seam side down. Repeat this process until all the tortillas are filled and placed in the pan/pans.
• Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle the remaining shredded cheese evenly over the enchiladas.

To cook from freshly made

• If cooking immediately, preheat the oven to 375°F and bake uncovered for 25-30 minutes or until the cheese is bubbly and lightly golden. Remove from the oven and allow the enchiladas to cool for 3-5 minutes before garnishing with fresh chopped cilantro if desired and serving.

To freeze

• To freeze, cover the pan/pans with a piece of aluminum foil, tightly sealing the pans around all the edges. Place the pans to freeze solid the freezer. These will keep up to 3 months in the freezer.

Cooking from frozen

• When ready to bake, bake them at 350°F for about 60–75 minutes covered with foil. Uncover for the last 10–15 minutes so the cheese melts and the edges get a little bubbly and golden.
• For the individual portions, you can microwave them in a microwave-safe dish. Place a microwave-safe plate and cover it with a damp paper towel. Microwave for 4-5 minutes, checking for even heating. Alternatively, you can Air Fry individual portions too. Preheat to 350°F (175°C). Place enchiladas in the air fryer basket and air fry for 10-15 minutes for crispy, golden edges.