Heat olive oil in a skillet and sauté garlic until fragrant.

Stir in salsa verde and heat through.

Remove from heat and mix in sour cream (or labaneh) and cilantro.

Reserve 1 cup of sauce.

Stir shredded chicken and half of the cheese into the remaining sauce.

Spread half of the reserved sauce in a 9x13-inch baking dish.

Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down.

Pour remaining sauce over the enchiladas.

Sprinkle with the remaining cheese.

Cover with foil and bake for 15 minutes.

Remove foil and bake another 10 minutes until golden and bubbly.

Let rest for 5 minutes before serving.