Chicken Enchiladas

Chicken Enchiladas
1 lb cooked chicken, diced (Good for leftovers)
1small onion chopped
1 clove garlic, minced
2 tsp vegetable oil
8 (8 inch) flour tortillas
1 ¹⁄₂ cups grated cheese (I like monterey jack and cheddar mixed)
¹⁄₄ cup butter
¹⁄₄ cup flour
2 cups chicken broth
1 cup nonfat or lowfat sour cream
1 (4 ounce) can chopped green chilies

Dice cooked chicken and set aside. Saute the onion and garlic in vegetable oil for 2 minutes in a medium saucepan. Turn off the heat and add the chicken. (Or, start with raw chicken and cook it, along with the onion and garlic until cooked through.) Set the chicken mixture aside in a bowl.

Melt butter in the same saucepan. Stir in flour to make a roux.  Stir and cook until the flour turns light to medium brown and smells nutty. Gradually whisk in chicken broth then bring to a boil, stirring frequently. Remove from heat.  Stir in sour cream and green chiles.

Divide the chicken mixture evenly between 8 tortillas.  Add about 1 Tbsp of grated cheese to each.  Spray a 9x13 cake pan with pan spray.  Coat the bottom of the pan with the sauce (about 1/4 cup).  Roll enchiladas and place seam-side down in the pan. Pour the rest of the sauce evenly over enchiladas.

Top with remaining cheese and bake at 350 degrees for 30 minutes until cheese is melted and sauce near edges of baking dish is bubbly.