Amazing Enchiladas

Enchiladas
1 C chopped cooked chicken
1 C sour cream
1 can chopped green chilies
1/2 C chopped onion
2 T butter
1/2 t. salt
4 C of shredded Monterrey Jack Cheese
10 flour tortillas
1 can mild enchilada sauce.
 
Melt the butter, and add the onions.  Saute the onions until clear in color (don't get them brown). If you like a more onion flavor, then just add the fresh onions to the following without cooking the onions first.  Combine chicken, sour cream, green chilies, salt, onions, and two cups of cheese in bowl, then set aside.  Dip the tortillas in enchilada sauce to soften, then spoon chicken mixture into each tortilla.  Roll up and place together into a greased 9 x 13 pan (cake pan size).  cover with remaining sauce and cheese.  Make sure you cover tortillas entirely with sauce and cheese so that no white part is showing of the tortillas. 
 
Bake 350 degrees.  Top with ripped lettuce, cubed tomatoes, salsa, chopped onions (if you want), guacamole (very ripe avocado mashed up, mixed with a couple table spoons of mayonnaise, garlic salt, lemon juice (~ 1 T.) -- taste and add ingredients as desired) ).