Preheat the oven to 400°F.
In a large bowl, mix shredded chicken, softened cream cheese, diced onion, salt, and pepper.
Stir in ¼ cup of green enchilada sauce.
Lay out tortillas and divide chicken mixture evenly.
Roll tortillas tightly and place in a 9x13 inch baking dish.
Pour remaining enchilada sauce over the rolled tortillas.
Sprinkle shredded cheese on top.
Add dollops of sour cream.
Bake for 15-20 minutes until cheese is melted.
Garnish with lime juice if desired.