Chicken Sour Cream Enchiladas

In a medium skillet, SAUTE onion in olive oil over medium high heat until tender, about 5 minutes.

In a mixing bowl, STIR together chicken, 1/4 cup sour cream and 1 1/2 cups shredded Monterey jack; STIR in onion.

SPOON chicken mixture evenly on one end of each tortilla; ROLL up.

In a lightly greased 13 x 9-in baking dish, ARRANGE roll-ups, seam side down.

In a saucepan over medium heat, WHISK together the 2 cans of green chiles, milk and flour.

Gradually ADD remaining 2 1/2 cups of shredded Monterey jack, STIRRING constantly, until cheese is melted and mixture is smooth.

POUR sauce evenly over top of enchilada; SPREAD remaining 1 3/4 cups of sour cream over sauce.

BAKE enchiladas at 400° until bubbly, about 20 to 25 minutes.

REMOVE from oven; SPREAD remaining can of green chiles evenly over top of baked enchiladas.