Preheat oven to 375°F (190°C). In a skillet over medium heat, heat olive oil and sauté garlic until fragrant. Add chicken breasts and cook until golden brown, about 6 minutes per side. Remove from heat and shred the chicken.

In a bowl, combine shredded chicken, green salsa, and half of the shredded cheese.

Spoon filling onto each tortilla, roll tightly seam-side down in a greased baking dish.

In another bowl, whisk together heavy cream and remaining green salsa; pour over enchiladas.

Top with remaining cheese and bake for 25 minutes until bubbly and golden brown. Garnish with cilantro before serving.