Preheat the oven to 350°F (175°C).

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add ¼ cup of diced onion and sauté for 4-5 minutes.

In a large mixing bowl, combine 1 pound of shredded chicken, a 17 oz can of mild green chiles, 4 oz of cream cheese, and salt and pepper to taste.

Warm 8 flour tortillas in a skillet over low heat for about 30 seconds on each side.

Take a warm tortilla and spoon a generous amount of the chicken mixture onto its center. Roll it up and place seam-side down in a greased baking dish.

Pour the remaining salsa verde over the top and sprinkle 3-4 cups of shredded cheese on top.

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.