Chicken, Chili And Cheese Enchiladas

Directions

1. Heat oven to 350 degrees. In medium-size bowl mix chicken, 1 1/2 c. cheese, and minced red onion. Place 1/3 c. mix on bottom half of each tortilla and roll up. Arrange rolled tortillas, seam side down, in 13x9x2-inch baking dish. Set aside. Heat butter in heavy 2-qt saucepan over low heat. Sprinkle in flour, stirring constantly 5 full min. Add in broth, continuing to stir. Increase heat to medium, stirring about 3 min till mix begins to bubble and thicken. Remove from heat; mix in lowfat sour cream and chilies. Pour sauce over rolled tortillas in baking dish, then bake, uncovered 15 min. Sprinkle with remaining 1 c. cheese and scallions. Bake 5 min longer, till cheese melts.