Green Chicken Enchiladas

INGREDIENTS

1 tbsp

canola oil

medium sweet onion, diced

3 cloves

garlic, minced

1 tsp

dried oregano

1/2 tsp

ground cumin

4 cups

coarsely shredded rotisserie chicken

2 4 ounce cans

diced green chiles

1 16 ounce container

salsa verde, divided

3/4 cup

chopped fresh cilantro leaves, divided

3 cups

shredded Monterey Jack cheese

(8-inch) flour tortillas, warmed

1/4 cup

sour cream