Cheesy Sour Cream Enchiladas

1. Turn oven on 350F.
2. Cook cubed chicken and diced onion in a pan until onions are soft and chicken is cooked well.
3. In a large saucepan on medium-high heat, combine sour cream, cream of chicken soup, and diced green chiles. Keep on medium heat and let simmer for 10-20 minutes.
4. Warm tortillas in between paper towels in the microwave (or on the stove, if you’re talented—I’m not!).
5. Grease a 9×13 pan with oil spray.
6. Take warm tortillas, spread a little of the soup-sour cream-chile sauce, then add a spoonful of chicken and onion, and finally, a sprinkle of cheddar and monterey jack cheese.
7. Roll and place seam side down in the pan.
8. Continue building and rolling.
9. When you’ve filled the pan with rolled enchiladas, pour remaining sauce over the top. Add remaining cheddar and monterey jack cheese.
10. Let cook in the oven till cheese on top is melted and gooey delicious.
11. Serve and enjoy!