Simply Sour Cream Chicken Enchiladas

Recipe courtesy of ilovedave

• 1 lb chicken breasts, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 (8in) flour tortillas, softened
• 1 cup grated Monterey jack or Mexican cheese blend- divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15oz) can chicken broth
• 1 cup sour cream
• 1 (4oz) can diced green chili

1. In fry pan, 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 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. 

My modifications
I used a cooked rotisserie chicken and removed the meat... then heated it in a pan with oil and chopped onions and garlic.... then continue with the rest of the recipe.