Creamy Green Chile Chicken Enchiladas

In a large bowl mix together shredded chicken, green chiles, cream cheese, 2 cups shredded cheese, diced onion, salt and pepper.
2 cups shredded chicken,4 oz softened cream cheese,1/4 cup diced onion,1/2 tsp salt,1 can green chilies,1/4 tsp pepper
Pour and spread out 1/3 of the enchilada sauce on the bottom of a 9x13 inch casserole dish.
16 oz green enchilada sauce
One at a time microwave tortilla 5-10 seconds each side. Then place about 1/2 a cup of the filling inside, fold up the tortilla and place seam side down inside baking dish. Repeat for the 5 remaining tortillas.
6 cassava flour tortillas
Evenly pour and spread the remaining enchilada sauce over the tortillas.
Sprinkle the remaining 1 cup of shredded cheese over the enchiladas.
Cover with foil and bake at 350°F for 20 minutes, then uncover and put back in the oven for another 10-15 minutes uncovered.
Enjoy right away by garnishing with sour cream and cilantro or refrigerate or freeze for later. Enjoy!