1 lb chicken breast, diced

1 medium onion, chopped

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1/2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

Cook chicken, dice.

In frypan, saute onion in oil over medium-high heat. Combine with diced chicken.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9x13” baking dish, lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.