Easy Creamy Chicken Enchiladas

I made this tonight with a mix of leftover grilled chicken breasts and shredded boiled chicken from the freezer. It is definitely better with the grilled chicken!

2 cups chopped cooked chicken
1 cup salsa
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon chili powder
6 flour tortillas
2 cups shredded cheese, divided (I used a mix of cheddar and jack)
1 cup chicken broth
1/4 cup flour
1 cup evaporated milk
1 small can diced green chiles

In a medium size skillet, combine the first six ingredients (chicken through chili powder). Simmer until nearly all of the liquid is gone. Spoon 1/6 of the mixture into each tortilla, top with a hearty pinch of cheese (I use about 1 cup of the cheese total inside the enchiladas). Roll each tortilla and place seam side down in a greased 9x13 baking dish. Bake at 425 degrees for 15 minutes or until tortillas are browned.

Meanwhile, in a small saucepan, heat the chicken broth over medium high heat until bubbly. Stir flour into evaporated milk, mix until smooth. Pour the milk mixture into the broth, stirring constantly. Add chiles. Cook and stir until the mixture boils; continue to cook and stir two minutes or until thickened.

After the enchiladas have baked for 15 minutes, pour the sauce over them, sprinkle the remaining cup of cheese on top, and bake five minutes more, or until the cheese is bubbly.