Chicken Enchiladas

First, Sauté a chopped onion in butter or olive oil, add a can of green chili and a clove of garlic, crushed. Simmer, then let cool. Second, add what ever chicken you have left over 1/2 cup to cup works. Third, mix a block of cream cheese (let this come to room temp first). and one heaping tablespoon of sour cream. Mix it up. In a casserole dish, add one heaping tablespoon of mixture to an enchilada. Spread it around and roll it up. Do this until the bottom of casserole dish is full of roll ups. In the same bowl as your mixture you have some left over - mix in a can of cream of chicken soup and another heaping tablespoon of sour cream, mix and pour this on top of the roll ups. Cover with aluminum foil and bake at 350 for 30 minutes. Uncover, add shredded cheese of choice , back in the oven uncovered for 5 minutes. Serve.