Sour Cream Enchiladas

The BEST sour cream enchiladas.

• 1 rotisserie chicken shredded
• 1 medium onion diced
• 1 tablespoon vegetable oil
• 8 flour tortillas
• 1 1/2 cups grated monteray jack cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 can chicken broth
• 1/2 cup sour cream
• 1 can chopped green chilis 

1. Heat oil in skillet, add chopped onion and cook until lightly carmelized
2. Add shredded chicken and stir to combine. Remove from heat
3. Divide cooked chicken/onion evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
4. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
5.  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.
6.  Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas
7.  Top with remaining 3/4 cup cheese and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. Switch oven to broil and brown the top for a mintute or 2 (watch closely so it doesn't burn!)