Cheese and Green Chile Enchiladas

2 cups monterey jack cheese, shredded
2 cans (4 oz each) diced green chiles, drained
1 cup sour cream
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup cilantro leaves, chopped (plus more for garnish)
1 tsp ground cumin
2 chicken breasts, cooked and cubed
12 corn tortillas

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine half of the cheese, canned chiles, sour cream, yellow onion, garlic, chopped cilantro, and cumin.
3. Microwave tortillas for 2 minutes, flipping stack after 1 minute.
4. Scoop a spoonful of mixture into each tortilla and roll up. Arrange the enchiladas in a single layer in a casserole dish. Cover with any remaining mixture. Top with the remaining cheese.
5. Back until golden, about 15-20 minutes.
6. Garnish with cilantro leaves.