Boil chicken peices 20-30 minutes until no longer pink; cool and shred

Heat a large skillet and add olive oil; add chopped onions and cook until limp not brown

Mix cans of echilada sauce together in large bowl/pitcher

Add chicken and cumin to skillet and cook for five minutes more

Mix shredded cheeses together

Add 1 1/2 cups of enchilada sauce, green chilies and salsa to skillet and cook and stir for 10 minutes; until sauce is well incorporated; stir in 2 cups of cheese

Pour 1/2 cups of enchilada sauce to cover a 13 x 9 inch cassarole dish

Put a generous amonut of chicken mixture down the center of each Tortilla and roll up tightly; add to cassarole dish

Top with remaining sauce (to your liking, you may not want to use all of it) top with remaining cheese

Cook in 350 degree oven for 15 minutes until heated through and cheese is melted; let stand 5 minutes than cut enchiladas down the center to make 8 servings

Mix lettuce and onions together in a bowl for serving

Each guest can add sour cream and lettuce to the top of their enchilada as desired