Step 1

Preheat the oven to 350.

Step 2

Spray a 9 x 13 pan with non stick cooking spray.

Step 3

Shred the chicken breasts or cut them into bite sized pieces.

Step 4

Over medium heat, sauté the onions in the olive oil until the onions are still crisp but have taken on a bit of color.

Step 5

Add the 2 cans of undrained diced chilis to the onions in the pan and deglaze the pan with the moisture in the chilis, heat through.

Step 6

In a medium sauce pan, over medium high heat, whisks together the cream of chicken soup, sour cream, cream cheese and 1 cup cheddar jack cheese to a simmer. Be sure the cream cheese has fully melted.

Step 7

Add the shredded chicken and half the enchilada sauce to the sautéed onions and green chilis. Stir to combine.

Step 8

Portion out approximately 1/2 cup of enchilada filling onto each flour tortilla.

Step 9

Roll each tortilla, ensuring the filling is distributed the length of the tortilla.

Step 10

Place seam side down into the prepared baking dish.

Step 11

Pour the remaining sour cream sauce over the rolled up filled tortillas.

Step 12

Top with the remaining shredded cheese.

Step 13

Bake for 30 minutes or until bubbly around the edges. Bake for an additional 10 minutes if you like the cheese to be golden brown.

Step 14

Garnish with chopped cilantro, if desired.

Step 15

Serve immediately.