Creamy Jalapeño Chicken Enchiladas

INGREDIENTS

fresh jalapeños, seeds & membranes scraped out & discarded

1/2 cup

packed fresh cilantro leaves

1 1/2 cups

sour cream

1/3 cup

buttermilk

1 1/2 cups

salsa verde (tomatillo salsa), DIVIDED

1 tsp

garlic powder

1/2 tsp

onion powder

3/4 tsp

salt, plus more to taste

Freshly ground black pepper,

1 tbsp

extra-virgin olive oil

4 cups

chopped/shredded cooked chicken

3 cloves

garlic, minced

to 15 (6-inch) corn tortillas

3 cups

shredded Monterrey Jack cheese

Chopped fresh cilantro and/or sliced fresh or pickled jalapeños, for garnish