Green Chicken and Cheese Enchiladas

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2 tablespoons olive oil

2 cloves garlic, chopped

1/2 large onion, chopped

2 teaspoons ground cumin

2 (10-ounce) boxes frozen chopped spinach, defrosted and excess moisture squeezed out

2 (8-ounce) jars store-bought tomatillo salsa, or 1 (16-ounce) jar

1 1/2 pounds store-bought rotisserie chicken, skin removed, meat shredded (about 2 cups meat)

Salt and pepper

3 (8-inch) flour tortillas

2 ounces low-fat pepper Jack, shredded

1/4 cup sliced green onions, for garnish, optional

1/4 cup fresh cilantro leaves

1/4 cup light sour cream, for garnish, optional.