Chicken Enchiladas

2-3 boneless, skinless chicken breasts
1/2 small, white onion, sliced
1 tsp. salt
1 can cream of chicken soup
16 oz. sour cream
1 small can diced, mild green chiles
shredded cheese (Mexican or cheddar)
flour tortillas

Boil chicken together with onion and salt. After chicken is cooked, shred it and put in medium bowl. Mix green chiles in with chicken. In a separate bowl mix together cream of chicken soup and sour cream. Take 1/4 of the creamed mixture and add it to the chicken and combine.
Take 2-3 tbsp. of cream mixture and spread on the bottom of a 9x13 in. casserole dish. Add about 2 tbsp. of chicken mixture to the center of a tortilla and roll-up. Do this until all of your chicken is gone. It should give you 6-8 enchiladas. Spread your remaining cream mixture over the top of your enchiladas. Sprinkle with cheese. I like to add halved olives onto the top of each enchilada, so I know where to cut after they're done cooking.

Bake at 350* for 25-30 minutes, or until cheese is melted and bubbly.