1. Preheat a grill to medium heat
2. Place the chicken in a shallow dish, drizzle with olive oil, and sprinkle both sides evenly with taco seasoning.
Grill the chicken until and instant-read thermoneter reaches 165F(74C). Set aside to cool.
3. Preheat the oven to 350F(177C) and grease a 13 by 9 inch (33 x 23cm) baking dish.
4. In a large bowl, stir together the sour cream, green chiles, green onions, chilantro, 1/2 cup of the cheddar cheese, 1/2 cup of the Monterey Jack cheese, the lime juice, and the cumin.
5. Dice the chicken and stir it into the sour cream mixture.
6. Please a tortilla on a flat surface, scoop 1/2 cup of the filling across the middle of the tortilla and roll it up like a cigar.
Place the filled enchiladas in the prepared baking dish seam side down. Top evenly with salsa, cover the pan with aluminum fail, and bake for 35 to 40 minutes, until cooked through.
7. Remove the foil, sprinkle with the remaining 1/4 cup of each cheese, and bake for 5 to 10 inutes until the cheese is melted. Serve immediately.

* If you don't have a grill, the chicken can be pan fried in 2 tablespoons of olive oil over medium heat for 3 to 4 minutes per side until cooked through.