White chicken enchiladas

Preheat oven to 350°F

Spray a 9x13 pan with cooking spray.

Mix chicken, cream of mushroom and 1 cup jack cheese.

Roll tortillas and place in pan seam down.

In a saucepan melt butter under low heat. Saute onion in butter until soft, stir in chilies. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream.

Pour sauce over enchiladas and top with crumbled queso fresco and remaining jack cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.