Sour Cream Chicken Enchiladas

If I made this once a week for Brian, he'd be in heaven... and it's a dish that he actually eats the leftovers of - every.last.bite!  Don't be fooled... this isn't very authentic, but it's oh so delicious!  Don't remember where I actually found this recipe, but I've tweaked it a bit to how we like it.

Sour Cream Chicken Enchiladas

4 boneless, skinless chicken breasts
Salt & pepper, to taste
3/4 onion, roughly chopped
1/4 onion, finely chopped
2 Tbsp. butter
1 small can diced green chiles - mild
4-5 oz. cream cheese
8 oz. grated cheddar cheese or mexi-cheese (I usually use a bit of both)
1 can cream of chicken soup
12-14 oz. sour cream
8 oz. chicken broth
10-12 flour tortillas

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

In small sauce pan, melt butter over medium heat.
Add chiles and chopped onion and cook until onions are just transparent.
Remove from heat and add 6 oz. of the shredded cheese, 1/2 the cream of chicken soup, 1/2 the sour cream, all of the cream cheese, and the chicken.  Mix thoroughly together.
Spray a 9x13 baking dish with cooking spray.
Spoon 1/2 c. of this mixture into each tortilla, roll it up, and place it in the baking dish - wedge it in to fit 10-12 stuffed tortillas.

In a separate bowl, mix the remaining sour cream, soup, and chicken broth.
Pour this sauce over the tortillas.
Sprinkle the remaining cheese over the dish.
Bake 30-35 minutes at 350 degrees.