White Chicken Enchiladas

I am going to do a separate section for enchiladas because I make so many different enchiladas with different sauces! So here's the first enchilada recipe I'm posting!!

8-10 flour tortillas (I used 5 flour and 5 corn, my husband likes flour but I think the corn gives a nice flavor to an enchilada =)
1/2 cup chopped onion
4 fresh garlic cloves, minced
1 tsp. cilantro
2 TBL. butter
3 TBL. flour
1 cup sour cream
2 cups chicken broth
1 4 oz. can chopped green chilies
1 1/4 cup monterey jack cheese
3 cups shredded chicken (I boiled bone in because it has a little more flavor)
tomato (optional)
chopped black olives (optional)
avocado sliced (optional)

For Sauce: In a saucepan, cook onion, garlic, cilantro, and pepper in the butter until the onion is tender.

Stir the flour into the sour cream, and then add to the onion mixture.

Stir in broth and chili peppers all at once. Cook and stir until thick and bubbly. Remove from heat; stir in 1/2 C of the cheese.

For Filling: Stir 1/2 C of the sauce into the chicken and 1/4 cup cheese. Mix well.

Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up. Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish. Top with remaining sauce.

Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.

Top with your choice of toppings =)

Additional Sauces you can use instead of the one above:

Sauce 1: 1 can cream chicken soup, 1 can cream celery soup, 1/2 cup sour cream, 1/2 cup milk. Pour sauce on enchiladas, place in oven, take out and sprinkle cheese and pimentos on top and bake for another 5 minutes.

Sauce 2: 1 can cream chicken soup, 1 can cream mushroom soup, 1/2 cup sour cream, 1/2 cup milk. Pour sauce on enchiladas, place in oven, take out and sprinkle cheese and pimentos on top and bake for another 5 minutes.