Creamy Chicken Enchiladas Verdes

6 chicken breasts

1 onion sliced

1 package of cream cheese

1 large can diced green chiles

1 lb. shredded jack cheese

16 flour tortillas (the width of your casserole pan - I use soft taco size)

1 (28 oz) can green chile enchilada sauce

1 1/2 cups sour cream

Cook chicken and onion in slow cooker, on the stove over low heat or in a pressure cooker. Remove chicken from heat, let cool slightly and shred or chop into bite size pieces. Add cream cheese and diced green chiles and stir.

Mix enchilada sauce and sourcream. Pour just enough sauce mixture to cover the bottom of a 9x13 pan. Spoon a heaping spoonful of the chicken, cream cheese and chile mixture into the middle of a tortilla. Top with shredded jack cheese. Roll up the tortilla. Continue until you have used all of your chicken mixture. Top enchiladas with enchilada sauce and sour cream mixture. Garnish with remaining jack cheese. Cover with foil

Bake at 35o for 30 minutes. Remove foil and bake 20-30 minutes until cheese is bubbly and golden brown.

Serve with spanish rice and garnish with shredded lettuce, tomatoes and guacamole.