-Combine first 6 ingredients; stir well. Cover and chill
-Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
Cook chicken. Chop or shread chicken.
-Mix chicken with 3 cups of cheese and sautéed onions in large bowl.
-Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
-Heat tortillas in microwave for app. 30 seconds (5 at a time).
-Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
-Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.