1 lb chicken breast, diced 1 medium onion, chopped 1 tablespoon vegetable oil 8 flour tortillas, softened (8 inches each) 1½ cups grated monterey jack cheese or 1½ cups Mexican blend cheese, divided ¼ cup butter ¼ cup flour 1 (15 ounce) can chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chilies

1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. 4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. 5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. 6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.