Ingredients

• 1 pound chicken breast
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 - 8 inch flour tortillas
• 2 ½ cups grated Monterey Jack cheese
• ¼ cup butter
• ¼ cup flour
• 1 - 15 ounce can chicken broth
• ½ teaspoon salt (to taste)
• 1 cup sour cream
• 1 - 4 ounce can chopped green chiles

Directions

1. Preheat oven to 350°F.
2. Cut chicken in small pieces.
3. Heat a frying pan over medium heat, add oil and cook chicken and onion together until chicken is done and onions are tender.
4. Melt butter in a medium saucepan and stir flour in to make a roux.
5. Stir and cook until bubbly, gradually whisk in chicken broth.
6. Add salt and bring to a boil, stirring frequently until thickened.
7. Stir in the sour cream and green chiles.
8. Mix 1 cup of the sauce with the chicken, reserving the rest of the sauce.
9. Add 1 cup of the cheese to the chicken mixture and stir together.
10. Put ⅓ cup of the sauce in a 9 x 13 inch baking and spread evenly around the bottom.
11. Divide the chicken mixture evenly between 8 tortillas, rolling each tortilla up and placing seam-side down in the 9 x 13 inch baking dish.
12. Spread the remaining sauce evenly over the enchiladas.
13. Sprinkle the remaining 1 ½ cups cheese over the top and bake at 350°F for 20-25 minutes until the cheese if melted and the sauce is bubbly.

Notes