Enchiladas Simply Sour Cream Chicken Enchiladas

This came from the Plain Chicken.com web site

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb chicken breast, diced
• 1  medium onion, chopped
• 1  tablespoon  vegetable oil
• 8 (8 inch)  flour tortillas, softened
• 1 1⁄2 cups  grated monterey jack cheese or 1 1⁄2 cups  Mexican blend cheese, divided
• 1⁄4 cup butter
• 1⁄4 cup flour
• 1 (15 ounce) can chicken broth
• 1  cup sour cream
• 1 (4 ounce) can  chopped green chilies

Directions

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.