Sour Cream Chicken Enchiladas

• 1 lb chicken breast, diced (I boiled it instead and shredded the chicken)
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 (8 inch) flour tortillas, softened
• 1 1/2 cups grated Monterrey jack cheese or 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 (I used Bueno and a TON more than 4 ounces!)

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. 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.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. 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.

For a variation you could try adding taco seasoning and/or red pepper flakes to the sauce.