Heat up oil in a pan. Sauté onions until translucent. Stir in the chicken. Cover the pan to let the chicken cook. Uncover and stir occasionally, about 2-3 times.
Add the block of cream cheese. Stir and break apart the cream cheese until it melts into the chicken mixture. Set it aside until ready to assemble.
In a bowl, combine salsa and sour cream together.
Spread a little bit of the salsa mixture in the bottom of the pan. Set it aside.
Place some of the chicken mixture, salsa mixture, and shredded cheese on flour tortilla. Fold front then sides then roll tightly. Place enchiladas on the pan. Repeat process for the remaining tortillas.
Spread remaining salsa mixture on top of the Enchiladas. Top with more shredded cheese.
Bake it in the oven. 355°, for 25 minutes.
