Easy Chicken Enchiladas

1 can Enchilada Sauce

12 oz diced green chilies, drained

1 cup chicken broth

1 onion, chopped

2 cups shredded Monterey Jack cheese

2 cups fat-free sour cream, divided

4 tablespoons butter or margarine

1/2 cup flour

2 or 3 cooked chicken breasts, shredded or cubed

12 tortillas

1. Preheat oven to 350˚.

2. Mix sour cream and the enchilada sauce in a bowl.  Pour half into a 9X13 pan to coat the bottom. 

3. Melt the butter then add the flour to make a paste. Slowly add chicken broth to the paste. Add sour cream, a pinch of cheese, and chilies. 

4. Pour the sauce, onion, and chicken into each tortilla. Roll up and place seam side down in the pan. Cover top with remaining sour cream and enchilada sauce mixture. Top with remaining cheese.

5. Bake for 20 minutes at 350˚. 

Ready in 30 minutes. Serves 12 enchiladas.