Preheat oven to 400°F.

In a large skillet, heat oil on medium-low heat. {How long do you heat it? Here’s a fun trick – Use a wooden spoon and dip the handle in the oil periodically. As soon as bubbles begin to form around it, that’s when you know it’s hot enough.}

Add the chicken, onion, salt, and pepper and cover, stirring occasionally; cook until chicken is no longer pink inside.

Distribute the chicken evenly between the 8 tortillas and top each one off with 1 & 1/2 Tbsp. of cheese.

Roll tightly and place, seam side down, in a greased 9×13 inch baking dish.

Meanwhile, melt butter in a medium saucepan.

Add flour and stir until mixture begins to bubble.

Add chicken broth slowly and bring to a boil.

Remove from heat and add sour cream and chiles.

Pour your sauce evenly over the enchiladas and top with remaining 3/4 cup cheese. {Or more…no judgements here.}

Bake uncovered for 17-20 minutes.

Use any additional toppings you might like – sour cream, green onions, etc.