line a 13X9 pan with a 1/2 sheet of parchment paper for easy cleanup.

Preheat oven to 350 degrees.

Use room temperature tortillas.

Shred chicken, it's easiest to do this when the chicken is warm. I put mine in my kitchen-aid mixer like in this post here.

Mix 6oz of green sauce with the sour cream or yogurt.

Use all but 1/2 cup of the sauce to mix with the chicken,

Add about 1/3 cup of chicken to each tortilla and roll the tortillas and place the seam down into the pan.

Spread the remaining green sauce mix over the tops of the tortillas and top the tortillas with cheese, onions and the remaining 2 oz of green sauce.

Bake for 30 minutes or until the cheese is fully melted and the center of the enchiladas are hot.