Green Enchiladas

Optional: consider roasting the garlic (skin on) in dry skillet until slightly brown. When cooled peel and mince garlic. Mix ~32 ounces of green enchilada sauce with sour cream. Shred roasted chicken into a large bowl. Add garlic and diced chilies. OPTION: consider adding black beans. Add sauce to chicken until moist (start with ~1 cup). Heat tortillas briefly in microwave (cover with towel to avoid drying out). Put some sauce on a plate and moisten a tortilla, fill with a ~1/3 c chicken mixture, roll and place seam side down in 9x13 baking dish (NOTE: this quantity generally fills a 9x13 and a 8x8 dish). Pour remaining sauce over enchiladas and sprinkle with shredded cheese. Cover with foil. Bake at 350 deg in the middle of the oven until heated through (~40 minutes). Once bubbling, raise rack to top of oven and broil briefly to brown the cheese (~1-2 minutes). Optional: consider garnishing with sliced scallions, sliced olives, diced avocado, salsa, sour cream