Mama’s Chicken Enchiladas

cheddar cheese

medium white onion

Cooked chicken breasts, 2 1/2 cups (I use 1 rotisserie chicken)

small can green chiles

sour cream, more if needed

corn tortillas, depending on size

enchilada sauce (I get away with only using 12 oz)

jalepeños, chopped (optional)

sliced black olives

Served with chopped iceberg lettuce, cilantro and lime juice