Creamy Chicken Enchiladas

2 T. olive oil
1/2 cup chopped onion
1/2 tsp. garlic powder
1/2 tsp. cumin
3 T all purpose flour
1 1/2 cups chicken broth
2 (4-oz.) cans diced green chilies
1 cup sour cream
2 cups shredded cooked chicken breast
1 cup shredded Cheddar cheese, divided
6 (12-in) flour tortillas
1/4 cup milk or chicken broth or water

Preheat oven to 350 degrees. Spray large baking dish with cooking spray.

Heat oil in a med. saucepan over med.heat, and saute the onion until tender - about 3-4 minutes.  Add the flour, garlic powder and cumin; stir for one minute.  Stir in chicken broth and cook until thickened; add sour cream and green chilies. Mix well. Reserve 1/2 of the sauce and set aside. To the remaining 1/2 sauce, add the chicken and 1/2 cup shredded cheese. Stir together.

Place about 1/2 cup of chicken mixture down the center of a flour tortilla, and roll up, tucking in
the ends as you go. Place seam side down in the prepared baking dish.

In a small bowl, combine the remaining sauce with the milk or broth. Spoon this over the rolled tortillas and top with the remaining 1/2 cup shredded cheese. Bake in a preheated oven for 30 -35 minutes, until cheese is bubbly.

Serve with guacamole and a salad.