Simply Sour Cream Chicken Enchiladas

Simply Sour Cream Chicken Enchiladas 1 lb chicken breast, diced 1 medium onion, minced 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 or 2 fresh chili peppers, minced In a frying pan, 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 a 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, and gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. SERVINGS 8