This has a real nice smooth flavor to it. We personally double-up on the sauce recipe because it's great with chips and on Mexican rice. (Just double your roux and set aside about 1.5 cups of the finished sauce). We also make our own tortillas bc we prefer them thicker than what comes at the store, but that's a personal preference thing. Ingredients • 1 lb chicken breast , diced • 1 medium onion , chopped • 1 tablespoon vegetable oil • 8-9 eight-inch flour tortillas , softened • 1 ½ cups grated monterey jack cheese • ¼ cup butter • ¼ cup flour • 1 (15 ounce) can chicken broth • 1 cup sour cream • 1 (4 ounce) can chopped green chilies (We use Rotel) Prep 1. Chop or Dice the onion. 2. Optional (in place of step 1). Cook the chicken on George Foreman Grill (or equivalent) just enough to get it "almost done" - then dice it or shread it. (Shredding works better) Directions 1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 2. Divide cooked chicken evenly between 8 tortillas 3. Add 1 1/2 tablespoons (not much more) cheese to each tortilla. 4. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. 5. Melt butter in a medium saucepan; stir in flour to make a roux 6. Stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. 7. Remove from heat; stir in sour cream and green chiles or Rotel. (Rotel tomatoes will give the sauce a slight pink hue that will disappear after you cook it in the even. It gives it a richer taste.) 8. Pour sauce evenly over enchiladas. 9. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) 10. Bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. Enjoy!