Preheat oven to 375°F and adjust rack to middle position. Grease 9x13 inch baking dish with 2 tbsp olive oil. Cut each chicken breast into three tenders.
In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until translucent. Add chicken tenders, 8 oz of enchilada sauce and 4 oz TRF Sriracha Aioli. Cook covered on low to medium heat for 20 minutes. Stir occasionally.
Remove chicken and shred with two forks or a handheld mixer. Divide shredded chicken onto 6 tortillas and roll them up, one at a time.
Ladle 1/4 cup of the Sriracha/enchilada sauce onto the bottom of the baking dish and add one rolled chicken tortilla at a time until all 6 wraps are side by side. Add the rest of the enchilada sauce and then add the shredded cheese on top of the wraps. Bake for 20-30 minutes uncovered, until bubbly and cheese has melted and browned. Remove from oven and top with fresh cilantro, green onions, and TRF Sriracha Aioli. Serve with sour cream if desired.