Step 1:
Preheat oven to 375 degrees.

Step 2:
In a large mixing bowl, combine shredded chicken, 1c shredded cheese, sour cream, Texy Mexy seasoning, 1 can green chiles and chopped onion.

Step 3:
In a 9x13 dish, spread a thin layer of salsa verde on the bottom.

Step 4:
Very lightly toast the tortillas in a skillet prior to filling them. Fill each tortilla with about 1/2c of enchilada filling. Roll them up and place in the dish, seam side down. Top with remaining salsa verde and shredded cheese. Bake in the oven for 15 minutes, or until cheese is melted and bubbly.

Step 5:

Top with toppings of your choice.