INGREDIENTS
1 lb
chícken breast, díced
1
medíum oníon, chopped
1 tbsp
vegetable oíl
8
flour tortíllas, softened (8 ínches each)
1 1/2 cups
grated monterey jack cheese or 1½ cups Mexícan blend cheese, dívíded
1/4 cup
butter
1/4 cup
flour
1 15 ounce can
chícken broth
1 cup
sour cream
1 4 ounce can
chopped green chílíes