Preheat oven to 400 degrees.
Cook chicken in large skillet with a little olive oil and your seasonings. Place in a handful of the red onion if desired.
Chop veggies and combine in small bowl; mix well and place in fridge until ready to serve.
Once chicken is completely cooked, place in large mixing bowl.
Add in half the can of enchilada sauce, 1 cup of shredded cheese, green chiles, cream of chicken soup and sour cream. Mix well to combine.
Spread half of your remaining enchilada sauce into a prepared 9 x 13 baking dish.
Evenly distribute the chicken mixture onto each of the five tortillas. Roll up with ends tucked into middle and place in your dish.
Top with remaining enchilada sauce. Spoon evenly over each enchilada.
Top with remaining shredded cheese and bake for 25 to 30 minutes or until hot & bubbly.
Enjoy topped with veggie mix and sour cream if desired!
