Begin by shredding the cooked chicken into bite-sized pieces.

In a medium skillet over medium heat, sauté chopped onion and minced garlic until translucent and fragrant.

Stir in the shredded chicken, salsa verde, ground cumin, salt, and black pepper and heat through.

Warm tortillas in a skillet or microwave to make them pliable.

Spoon chicken filling into each tortilla, sprinkle with shredded cheese, roll tightly, and place seam-side down in a baking dish.

Pour more salsa verde over the rolled enchiladas and top with the remaining shredded cheese.

Preheat oven to 375°F (190°C) and bake for about 20 minutes until cheese is melted and bubbly.

Allow resting for 5 minutes before serving. Garnish as desired.