Green Chile Chicken Enchiladas

This recipe came about from me trying to find a recipe I used previously to no avail.  After searching through fifty recipes on-line, I decided to make my own based off what I could remember from the original recipe and my husband's preferences.  They turned out delicious, so it's probably at least as good as the recipe I can no longer find.

Ingredients:

1 rotisserie chicken, shredded
1 1/2 cup mexican blend shredded cheese (plus extra for the top)
1/2 cup sour cream
1 medium onion, diced or 2 Tbs dried onion
2 4 oz cans of diced green chiles
28 oz can of green chile enchilada sauce
16 corn tortillas

Preheat the oven to 350F. Toss together chicken, cheese, sour cream, onion, and green chiles. Add enough of the enchilada sauce to cover the bottom of a 9x13 pan. I usually use another smaller pan for the remaining 4-6 enchiladas because I can't get them all to fit in a 9x13. Warm the tortillas until they are flexible. Dip one side of a tortilla into the pan with the sauce to coat. Add some of the chicken mixture to the coated side. Roll the enchilada and place seam down in the sauce in the pan. Continue with the remaining tortillas. Sometimes I need to add more sauce to the pan as I am coating the tortillas. When the pan is full, cover with the remaining sauce and a layer of cheese. Bake @ 350F for 20 minutes. Serve with a dollop of sour cream.