Chicken Enchiladas

This awesome recipe is from the kitchen of Danielle Barrett. It would make the perfect dinner for cinco de mayo!
Filling:
2-3 cups cooked cubed chicken
1 pkg. cream cheese
1/4 cup chopped onion
1 cup monterrey jack cheese
1/2 bottle green taco sauce
pinch seasoning salt
1 small can sliced black olives
1 tomato diced
tortillas

Sauce directions and ingredients below...

Combine the ingredients listed above. Spoon into tortillas. Roll tortillas up like you would a burrito. Line them into a 9x13 pan.

Sauce:
In a saucepan, melt 4 tbsp butter. Add 1/4 cup flour and mix until well blended. Add 2 cups chicken broth and stir until mixture bubbles and thickens, stir in 1 cup sour cream, 1 small can diced green chilies drained, heat but do not boil. Pour sauce over enchiladas top with 1 more cup jack cheese and bake at 350 for about 30-45 min.