Heat oven to 400. Saute onions in a little oil in a skillet. When softened, add chicken, picante sauce and green chiles. In a separate pan, heat the enchilada sauce. Heat tortillas to make them pliable. Spoon 1/4 mixture on each tortilla and roll up restaurant style. Place on a greased pan and rub top of burrito light with oil. Bake until golden, about 10-15 minutes. Spoon warm enchilada sauce on a plate, lay chimichito on top, add a spoonful of sour cream and sprinkle with cheese and cilantro.