Simply Sour Cream

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

Preheat oven to 350°F. Cut chicken in small pieces. Heat a frying pan over medium heat, add oil and cook chicken and onion together until chicken is done and onions are tender. Melt butter in a medium saucepan and stir flour in to make a roux. Stir and cook until bubbly, gradually whisk in chicken broth. Add salt and bring to a boil, stirring frequently until thickened. Stir in the sour cream and green chiles. Mix 1 cup of the sauce with the chicken, reserving the rest of the sauce. Add 1 cup of the cheese to the chicken mixture and stir together. Put ⅓ cup of the sauce in a 9 x 13 inch baking and spread evenly around the bottom. 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. Spread the remaining sauce evenly over the enchiladas. 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.