Sour Cream Chicken Enchiladas

Preheat oven to 350 degrees.

Shred the chicken.

Add olive oil to a large skillet; cook for 5 minutes or until the onion are softened.

Add the shredded chicken and taco seasoning to the skillet

Cook over low heat until heated through.

Add 1/8 of the mixture to a tortilla.

Reserve 1/2 cup of the shredded cheese; add 1/8 of the remaining cheese to the first tortilla.

Roll the tortilla up and place it seam side down in a greased 9×13 baking dish.

Repeat with the remaining seven tortillas.

In the skillet used for the chicken, add the butter and melt over medium-high heat.

When the butter is melted, add the flour and stir for one minute to form a roux.

Slowly whisk in the chicken broth making sure all lumps are removed.

When mixture is smooth, remove from heat and whisk in sour cream and diced green chilis.

Pour the cream mixture over the rolled tortillas and top with remaining shredded cheese.

Bake for 20 minutes until enchiladas are heated through.