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1
Preheat the oven to 375.
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2
Heat the oil in a skillet over medium heat, add onions and garlic, cook for 2-3 minutes.
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3
Add the shredded chicken, salsa, and water to the skillet, bring to a simmer with cover off on medium for about 15 minutes.
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4
Add the taco seasoning to the mixture and bring to a simmer once again.
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5
Cook for about 3 minutes.
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6
Remove chicken mixture from heat and add the sour cream.
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7
Set aside.
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8
In a 2 quart rectangular glass baking dish, add half of one can of the enchilada sauce.
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9
Take the 8 tortillas and wrap them in damp paper towels, then microwave for about 30 seconds (this will make them easier to fold).
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10
Start adding the chicken mixture to the tortillas, being careful not to overstuff.
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11
Put the mixture in the center of the tortilla and fold the bottom to the middle, then each side, placing the enchilada in the dish seam side down.
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12
Fill the dish with these enchiladas, making a tight fit.should get 7-9 of these in the dish.
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13
Pour all of the remaining enchilada sauce over the enchiladas in the dish, making sure to pour around the edges and completely cover each one.
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14
Evenly sprinkle the shredded cheese over the whole top.
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15
Bake uncovered for about 20 minutes or until cheese is bubbling and is just starting to turn brown.
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16
Wait about 10-15 minutes before cutting, it will be easier to serve if it cools down a bit first.
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17
Serve with white corn tortilla chips.
