Sour Cream Enchiladas

1 lb diced chicken
1 tsp garlic salt
1/2 tsp cumin
1 chopped onion
1 tbsp butter
8 8-inch tortillas (we use Tortilla Land brand)
2 C cheese
1/4 C butter
1/4 C flour
1 can (15 oz) chicken broth
1 C sour cream
1 can (4 oz) diced green chilies

Cook and season chicken and onion in pan over med-high heat, until chicken is cooked through.
Melt butter in a saucepan, and stir in flour to make a roux; stir constantly until bubbly.
Whisk in chicken broth, bringing mixture to a boil, stirring frequently.
Remove from heat and add sour cream and green chilies.
Cook tortillas on stove top.  Divide chicken between tortillas and sprinkle 1 1/2 Tbsp cheese in each.
Roll tortillas and place seam side down in 9 x 13 pan, that has been lightly sprayed with canola oil non stick spray (we use the Sam's Club brand).
Pour sauce over tortillas and sprinkle remaining cheese on top.
Cook in 400* oven for 20 minutes or until cheese is melted and bubbly.