Preheat the oven to 375 degrees Fahrenheit.
Spray a 9x13 pan with oil and set aside your assemble station.
Place 1 Flour Tortilla on a cutting board or flat surface and add in 1/2 cup of the Chicken Mixture. Folding in the sides of the tortilla and then rolling up to tightly form the enchilada.
Place the rolled enchilada into the 9x13 pan, repeating this process with all 8 tortillas.
Once all 8 tortillas are tightly packed into the pan, pour the sour cream sauce over the top. Fully coating each enchilada and filling in the sides.
Top with the remaining 1 cup of Monterey Jack Cheese and bake for 25 minutes or until the cheese has turned a golden brown.
Top with the remaining diced onion, diced tomato, and cilantro.
Enjoy!