Flash fry the tortillas, one at a time with a small amount of oil over medium heat. The first side should take 15-20 seconds, and the second side should take around 10 seconds. Set aside on a plate to cool for easy handling.
In a large bowl mix together shredded chicken, green chiles, onion, 1 can of the soup, 1 C. sour cream, 1/2 C. of the enchilada sauce, and 1 1/2 C. of the shredded cheese.
In a smaller bowl mix together the remaining can of soup, cup of sour cream, enchilada sauce, and salt.
Spoon around 3 Tbsp of the chicken mixture into each tortilla, roll up and place into a 9x13 baking dish.
Continue until there is no space left in the baking dish.
Pour the sauce mixture over all of the filled tortillas. Sprinkle remaining cheese over the top.
Cover with foil and bake at 375* for 30 minutes. Remove foil and bake an additional 10-15 minutes, until bubbly.
Extra filling freezes well. I often layer it between corn tortillas for a quick weeknight casserole.