Chicken And Sour Cream Enchiladas

• 1 medium onion, chopped
• 1 teaspoon olive oil
• 2 cups cooked chicken, chopped
• 2 cups light sour cream, divided
• 4 cups monterey jack cheese, shredded and divided
• 12 (6 inch) flour tortillas
• 12 ounces diced green chilies, divided
• 1 1/4 cups 2% low-fat milk
• 2 tablespoons all-purpose flour

1. In a large bowl, stir together chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Set aside.
2. Saute onion in hot oil over medium-high heat 5 minutes. Add to chicken and cheese mixture.
3. Spoon chicken mixture evenly at one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13x9 baking dish. Set aside.
4. Whisk together 8 oz green chiles, milk, and flour in a saucepan over medium heat. Gradually add remaining cheese, stirring constantly, until cheese is melted.
5. Pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly.
6. Top with remaining green chiles and serve.

onion, olive oil, chicken, light sour cream, cheese, flour tortillas, green chilies, milk, flour

Taken from www.food.com/recipe/chicken-and-sour-cream-enchiladas-253963 (may not work)