Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish and set aside.

In large skillet, melt butter over medium heat. Add onion and cook until tender, 3-4 minutes.

Add in the flour and stir to combine. Add chicken broth a little at a time while stirring constantly, until all broth has been added and mixture is smooth.

Stir in sour cream and green chilies. Cook 2-3 until thickened.

In a large bowl, the chicken, half the sauce and half of the cheese. Take each tortilla and spread some filling down the center, roll up, and place seam side-down in the prepared baking dish.

Pour remaining amount of the sauce on top of the enchiladas. Sprinkle with remaining cheese over the enchiladas.

Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake 15-20 minutes more until sauce is bubbling. Serve immediately and top with desired toppings. Serves 5.