Sour Cream Chicken Enchiladas

* 1 lb chicken breasts, diced
* 1 medium onion chopped
* 1 T vegetable oil
* 8 flour tortillas, softened
* 1 ½ C grated Monterey jack cheese or Mexican
* ¼ C butter
* ¼ C flour
* 1 15 oz can chicken broth
* 1 C sour cream
* 1 4 oz can chopped green chilies

Cook chicken & onion in oil over medium high heat until chicken is just done. Divide cooked chicken between tortillas add 1 ½ T cheese to each. Roll enchiladas & place seam side down in lightly sprayed dish. Melt butter in a medium saucepan, stir in flour until smooth. Stir & cook until bubbly; gradually whisk in broth then bring to boil, stirring frequently. Remove from heat; stir in sour cream & chilies; pour sauce over enchiladas. Top with remaining ¾ C cheese & bake at 400 for 20 min.