In a skillet add olive oil and sauté the onion about 5 minutes. Add in the ground chicken and cook until no longer pink.
Add taco seasoning, green chiles, and 3/4 cup water.
Let simmer for a few minutes until most of the water evaporates.
Stir in 1/2 cup sour cream, hot sauce and 1/2 cup shredded cheese.
In a baking dish cover the bottom with the enchilada sauce.
Take a flour tortilla and spoon in chicken mixture, roll up, and place in baking dish. Repeat this step until all meat is used. It should make about 8 enchiladas.
Cover the enchiladas with second packet of sauce and sprinkle cheese all over.
Bake at 350°F for about 30 minutes until cheese is bubbly. T
Top with pickled jalapeños, tomatoes and avocado if desired.
