Preheat oven to 350

Prepare chicken and shred, set aside

Coat bottom of a large skillet with olive oil. Warm over medium high heat.

Place diced onion, bell pepper, and garlic in warm skillet cooking for about 3 minutes or until onions start to become tender. Turn heat down to low cook for another 3 to 5 minutes until onions are transparent. Add cooked chicken to the skillet and allow to warm, stir occasionally.

Spray a 9x13 pan non-stick cooking spray.

On the side of a large flour tortilla place chicken and cheese, roll and place into your casserole dish.

In a small sauce pan over medium heat add three cups of chicken broth, and 3 tablespoons of flour, whisk until well blended and mixture thickens.

Add sour cream, and chilies Continue to whisk until sour cream is blended. Do not allow the mixture to boil. If the mixture reaches a boil  the sour cream will curdle.

Pour mixture over the top of the enchiladas. Lastly sprinkle with cheese and place in oven at 350 for 30-40 minutes, or until cheese is bubbly.

Garnish with pico de gallo or salsa if desired.