3-4 chicken breasts, cooked & diced
18 corn tortillas
1/2 cup cooking oil
2 cups shredded Colby jack cheese
1/4 cup butter
3/4 cup finely chopped onion
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 (4 oz) cans diced green chilies
In a large bowl, combine cheese, onion, 1 can chilies, and chicken. Set aside. Fry tortillas in large skillet, one at a time in hot oil for 5 seconds, each side. Drain tortillas in between paper towels as you cook them. Spoon chicken mixture onto all tortillas, rolling them up, and placing them seam side down in large greased baking dish.
In sauce pan, melt butter then blend flour into butter to make a roux. Add chicken broth and cook until mixture thickens and bubbles. Stir in sour cream and 1 can green chilies. Cook until heated through, but DO NOT BOIL.
Pour sauce over enchiladas and bake at 450 degrees for 15 minutes; then set oven to BROIL and cook for another 4-5 minutes (watch them closely ... I'd really hate for you to burn them now!) Enchiladas are done when sauce in the center is bubbling.