Heat a saucepan over medium heat, add the oil and garlic and cook just until the garlic has softened but not browned, roughly 30 seconds.

Add the remaining ingredients minus the sour cream. Bring to a boil and simmer for 20 minutes.

Once the ingredients have simmered, use and immersion blender to smooth the ingredients to your desired consistency. We like ours pretty smooth. We discovered that when you blend the ingredients super smooth the tomato takes a little of the greenness from the sauce. It was more of a yellow than the green that we started out with.

Then to add a little creaminess to the sauce add 1/2 cup of sour cream. Stir in until fully incorporated.

Preheat your oven to 350 degrees Fahrenheit.

Cover the bottom of your baking dish with a little of the sauce. Then assemble the enchiladas by warming corn tortillas in a pan. Roughly 15 seconds per side just to warm them and make them pliable. Then add a 1/4 cup of chicken, 1-2 tbs of sauce and a small handful of shredded Monterrey jack cheese. Then fold the enchilada over and place it into the pan seam side down.

Cover each enchilada with a little more of the sauce and then top with a little more Monterrey jack cheese.

Place into a preheated 350 degree oven and bake for 20-30 minutes or until the cheese is bubbly and starting to brown.