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The Filling- Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded cheese and mix thoroughly.
The Tortillas- Soften the corn tortillas by wrapping tightly in plastic wrap and microwaving for 40 seconds.
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The Sauce- Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.
Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F.
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