Enchiladas

I know there are MANY ways to make chicken enchiladas, but these are some of my favorite. (Except for Kristi R's. But I can't eat them. If you can though, they're the BEST!!! Kristi, will you share your famous recipe?)

Chicken Enchiladas

3-4 chicken breasts, cooked and diced
18 corn tortillas
2 cups shredded colby jack cheese
1/4 cup butter
3/4 cup finely chopped onion (or some onion powder)
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 (4 oz) cans diced green chilies

In a large bowl combine cheese, onion, 1 can chilies, and chicken. Heat tortillas in frying pan one at a time. I don't use oil, just heat them on each side until they're nice and soft and won't break when you roll them. Spoon chicken mixture onto all tortillas, rolling up , and placing them seam side down in large greased baking dish.

In sauce pan, melt butter then add flour making a roux. Add chicken broth and cook until mixture thickens and bubbles. stir in sour cream, and 1 can chilies. cook until heated through but do not boil.

Pour sauce over enchiladas and bake at 450 for 15 minutes; then set oven to broil and cook for another 4-5 minutes. Enchiladas are done when sauce in the center is bubbling.