Preheat the oven to 375°F. Lightly grease a casserole dish with olive oil.

Heat olive oil in a large skillet over medium heat. Add garlic and allow to become fragrant, approximately 1-2 minutes.

Pour in the enchilada sauce and cook just until the enchilada sauce is warmed through, another 3-4 minutes.

In the meantime, combine shredded chicken, sour cream, corn, and half of the cheeses in a large mixing bowl. Mix well and season with salt and pepper to taste.

Dip each tortilla into the warm enchilada sauce until coated on all sides. Fill each tortilla with about 2-3 tablespoons of the chicken mixture and roll tightly like a cigar. Transfer the tortilla, seam side down, into the prepared casserole dish.

Repeat with all tortillas and pour any remaining enchilada sauce over all of the tortillas.

Sprinkle with the remaining cheese and transfer into the oven to bake until the cheese has melted and tortillas are golden brown around the edges, approximately 25-30 minutes.

Serve sprinkled with fresh cilantro. Enjoy!