Cook chicken and onion together in oil. Divide cooked chicken
evenly between tortillas. Add 1-1/2 Tbsp. cheese to each
Roll enchiladas and place seam side down in a baking dish
that has been sprayed with nonstick spray.
Melt butter in saucepan. Stir in flour to make a roux. Cook
until bubbly (stirring). Gradually whisk in chicken broth then
bring to a boil, stirring frequently.
Remove from heat and stir in sour cream and green chilies.
Pour over enchiladas and top with remaining 3/4 c. Cheese.
Bake at 400 for 20 mins until bubbly.