Avocados, cilantro, radish and limes for garnish (optional)
Preheat the oven to 375°
Make the green chile sauce. Add the olive oil, onion, garlic cloves, green chiles, lime juice, cumin, coriander, ancho chili powder, oregano, and salt to a blender and blend until smooth.
Reserve ¼ cup of green chile sauce
Combine shredded chicken, remaining hatch green chili sauce and ¾ bag of shredded cheese.
Grease an 8×8 baking dish.
Soften the tortillas by zapping them in the microwave for 20 seconds or throwing them onto a hot nonstick skillet for 10 seconds per side. Add a dollop of chicken to a tortilla, roll and place it into the baking dish. Continue until you have filled and rolled all of the tortillas.
Top the enchiladas with ¼ cup of reserved green chile sauce and sprinkle the remaining cheese over the top.
Bake the enchiladas for 15-20 minutes until cooked through and cheese is bubbling.
Serve immediately with rice and beans or your favorite Mexican side dish.