1 c. cooked chicken, chopped
3/4 c. chopped onion
2 c. grated Monterey Jack cheese
10-12 sm. tortillas, room temperature
1-2 green chilies, finely chopped
1/4 c. flour
1 c. sour cream
1/4 c. butter
2 c. chicken broth

Preheat oven to 425 degrees. Mix chicken, onion, and 1 cup cheese. Place 2 tablespoons of mixture on each tortilla and roll up. Place seam side down in greased baking pan. Saute chilies in butter. Add flour and broth a little at a time, cook until thick. Remove from heat and add sour cream. Pour over enchiladas. Bake for 15 minutes. Sprinkle remaining cheese on top and bake an additional 5 minutes.