Sour Cream Chicken Enchiladas

1 small can green chiles
10-12 corn tortillas
2 T canola oil
1 t cumin
1 t cayenne pepper
2 t tabasco sauce
salt and pepper
4 c. chicken breast, cubed
1 c. sour cream, plus 1/4 c.
2 cans condensed cream of chicken soup
1/2 onion, minced
8 oz jack cheese

In a skillet over medium-high heat, cook chicken in oil for 5-10 minutes until browned. Add tabasco sauce and spices. Let cool. In a mixing bowl, mix sour cream, soup and onion with cubed chicken. In a small skillet or microwave, warm tortillas until pliable. Scoop 1/4 cup of mixture and place into each tortilla, folded and put in a casserole dish. Repeat until all of the mixture is used up. Spread 1/4 c. sour cream over top of enchiladas, then sprinkle cheese over sour cream. Bake at 350 degrees F for 20-25 minutes until bubbling.