tried this and really liked it!
Sour Cream Chicken Enchiladas
4 Chicken breasts
1 onion, roughly chopped
Salt and pepper, to taste

Boil chicken with onion, salt, and pepper about 15 minutes, or until just cooked through.
Let chicken cool, then cut it into bite sized pieces or shred it, then set aside.

Filling and Sauce
2 TBSP butter
1 small can diced green chilies
1/2 cup finely chopped onion
4 oz cream cheese
8 oz grated cheddar cheese
1 can Cream of Chicken Soup
12 oz. sour cream
1 10 oz can chicken broth
8 flour tortillas

In a small sauce pan, melt butter over med. heat. Add chilies and chopped onion and cook until onions are just ransparent. Remove from heat and add 6 oz. of the cheese, 1/2 the Cream of Chicken soup, 1/2 the sour cream, the cream cheese, and the chicken. Spoon 1/2 cup of this mixture into each tortilla dn roll it up and place it into a 9X13 baking dish that has been sprayed with cooking spray.

In a separate bowl, mix the remaining sour cream, soup, and the chicken broth. Pour this sauce over the tortillas and sprinkle with the remaining cheese. Bake 25-35 minutes at 350 degrees.