Ingredients:
1 lb chicken breast, diced
1 medium onion, chopped
1 Tablespoon vegetable oil
8 flour tortillas, softened (8 inch)
1 1/2 cups grated Monterrey Jack or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 - 15 oz can chicken broth
1 cup sour cream
1 - 4 oz can chopped green chilies
Directions:
Spray a 9x13 baking dish with Pam.
Set aside.
In a frying pan, cook chicken and onion together in oil over medium-high heat until just done.
Divide cooked chicken evenly between 8 tortillas.
Add 1 and 1/2 Tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in prepared baking dish.
In a medium saucepan, melt the butter.
Stir in flour to make a roux.
Stir and cook until bubbly.
Gradually whisk in chicken broth.
Bring up 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.
Bake at 400 F for 20 minutes until cheese is melted and sauce is bubbly on the edges.