Sour Cream Chicken Enchilada's

1 lb Chicken breast, boiled & shredded
1 medium onion, chopped
1 tbs olive oil
8 (8'') tortillas, softened
2 c. Morterey Jack, grated
1/4 c. butter
1/4 c. flour
1 (15oz) chicken broth
1 c. sour cream
1 (4oz) green chilies, optional or can add more to taste

Saute chicken & onion, divide chicken between tortillas.
Add 2 tbs of cheese to each tortilla.
Roll enchiladas & place seam side down in 9x13 pan.
Melt butter, stir in flour. Stir & cook till it bubbles.
Slowly mix in chicken broth, boil and stir constantly.
Remove from heat, stir in sour cream & green chilies.
Pour sauce over enchiladas, top with cheese.

Bake @ 400 for 20 minutes.