Shred the chicken breasts or cut them into bite sized pieces.
Over medium heat, sauté the onions in the olive oil until the onions are still crisp but have taken on a bit of color.
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.
In a medium sauce pan, over medium high heat, whisks together the cream of chicken soup, cream cheese and 1 cup cheddar jack cheese to a simmer. Be sure the cream cheese has fully melted.
Add the shredded chicken and half the enchilada sauce to the sautéed onions and green chilis. Stir to combine.
Portion out approximately 1/2 cup of enchilada filling onto each flour tortilla.
Roll each tortilla, ensuring the filling is distributed the length of the tortilla.
Place seam side down into the prepared baking dish.
Pour the remaining sour cream sauce over the rolled up filled tortillas.
Top with the remaining shredded cheese.
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.
Garnish with chopped cilantro, if desired.
How far ahead can this casserole be made?If I know that I won't have time to make dinner on a school night I will prep this meal the night before. Just be sure to cover it with plastic wrap or foil and keep it chilled in the refrigerator. How do you store the leftovers?If you have leftovers, and we do from time to time, portion them out into individual closed containers and store in the refrigerator. They should be good for up to 3 days.What is the best way to reheat the enchiladas?If I am home, I will warm the enchiladas in the oven. I place the enchiladas on a oven safe dish and put into the oven. THEN I turn the oven on to 350. By the time the oven has preheated, the enchiladas are warm. But if my husband takes them to work, he reheats them in the microwave for 30 seconds at a time until heated through.Can anything else be added to this recipe to give it another layer of flavor?While my family loves the mild flavor and creamy cheesy sauce in these chicken enchiladas, I know that it might need a few more flavors for some taste. Feel free to add black beans, corn, jalapeños, chopped cilantro or even switch out the flour tortillas for corn tortillas. Use this recipe as a basic recipe that you make your own to suit your taste.