Sprinkle 10-inch baking pan with olive oil and set aside.
In a large mixing bowl combine cream of chicken soup, enchilada sauce, and sour cream. Stir to combine and set aside.
Melt butter in skillet and add chopped onions and garlic, cook until golden for about 4-5 minutes.
Add chicken and ½ cup prepared sauce to skillet. Mix and cook until heated through, then remove from heat.
Warm tortillas in NuWave Oven.
Place1 cup sauce in prepared baking pan and spread evenly.
Add approximately 2 tablespoons chicken mixture in center of each tortilla.
Roll up tortillas and place in dish, seam side down.
Pour remaining sauce onto enchiladas and place pan on 1-inch rack. Bake on Power Level HI for 10 minutes.
Add shredded cheese and cook on Power Level HI for 10 minutes.
Serve and enjoy.