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You will need: One 9x13 inch pan.
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Place chicken, half of the onion, and garlic (optional) in a large pot and just cover with water.
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Simmer on low heat for one hour or until done.
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When the Chicken is done, set it aside to cool.
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Finely dice second half of Onion and place in a Large Bowl with the 1/2 cup Green Chile, set aside.
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(If you dislike finding small crunchy bits of onion in you food you may want to Saute them first.
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).
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In a Medium Bowl, mix 1 can of Enchilada Sauce with 1 cup of sour cream.
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Remove skin and bones from the (cooled) chicken.
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By hand, shred the chicken into small pieces and add to the Large Bowl with the diced onions and chile.
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Add 1 cup of shredded cheese.
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Stir to combine.
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Pour about 1 cup of the Sauce and Sour Cream mixture over the Chicken and stir till the chicken, onion, chile, and cheese mixture just holds together.
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You may a little more sauce if necessary.
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Set out your 9x13 inch pan, the Chicken Mixture, and 8 Tortillas in front of you.
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Spoon a couple of spoonfuls of the Chicken onto a Tortilla.
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Make a log-shape just off-center of the tortilla.
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Tuck in the short sides on each end of the log.
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Hold them in place as you roll the tortilla tightly over the filling.
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Place in the corner of the pan, so it's side and bottom are touching the pan.
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Continue to roll enchiladas and place them snugly in the pan.
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There should be six in a row.
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You should have space for two more enchiladas to go on top of the finished row.
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Pour remaining enchilada Sauce evenly over the Enchiladas.
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Make sure they are all coated.
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Grate a cup or two of Cheddar over the Enchiladas.
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Bake in a 350 degree oven for 30-40 minutes.
