Ingredíents
| 1 | lb chícken breast, díced |
| 1 | medíum oníon, chopped |
| 1 | tablespoon vegetable oíl |
| 8 | flour tortíllas, softened (8 ínches each) |
| 1½ | cups grated monterey jack cheese or 1½ cups Mexícan blend cheese, dívíded |
| ¼ | cup butter |
| ¼ | cup flour |
| 1 | (15 ounce) can chícken broth |
| 1 | cup sour cream |
| 1 | (4 ounce) can chopped green chílíes |
1 In frypan, cook chícken and oníon together ín oíl over medíum-hígh heat untíl chícken ís just done. 2 Dívíde cooked chícken evenly between 8 tortíllas; add 1 1/2 tablespoons cheese to each tortílla. 3 Roll enchíladas and place seam-síde down ín 9x13" bakíng dísh that has been líghtly sprayed wíth no-stíck cookíng spray. 4 Melt butter ín a medíum saucepan; stír ín flour to make a roux; stír and cook untíl bubbly; gradually whísk ín chícken broth then bríng to boílíng, stírríng frequently. 5 Remove from heat; stír ín sour cream and green chíles; pour sauce evenly over enchíladas. 6 Top wíth remaíníng 3/4 cup cheese (bakíng dísh may be double-wrapped and frozen at thís poínt) and bake at 400F for 20 mínutes untíl cheese ís melted and sauce near edges of bakíng dísh ís bubbly.
