Preheat oven to 350. Heat olive oil in skillet on med-high. Season chicken in hot pan. Sear chicken to brown then cover and turn down heat to low-med turning periodically.

Meanwhile in a measuring cup wisk together the flour and half of the milk, this prevents lumps. In a large saucepan melt better and pour in milk mixture and stir frequently on low-med heat.

Once it thickens continue to wisk and add chicken broth, the seasonings and remaining milk.

Continue to stir periodically for 10 min. It will begin to simmer.

When chicken is done, place on a cookie sheet or platter to cool. When cooled shred the chicken

Stir in the pepper jack cheese and diced vegetables. Cook on low stirring periodically should be thickened some again.

Stir in sour cream. Taste for any seasoning adjustments you want to make. If sauce is not thickened wisk together a bit more flour in a small amount of milk and add to sauce. Stir on med. Heat and it will thicken. You don't want it too thick, it will also thicken some in the oven.

In a glass 9x11 pan place a little sauce in the bottom. Using tongs place tortilla in the sauce covering it completely until softened to roll up.

Drain sauce from tortilla then place the tortilla in the pan, put some shredded chicken and cheddar cheese on tortilla and roll up till snug.

Repeat for all the tortillas, placing them close together.

Cover all the tortillas with the remaining sauce and top with the remaining cheddar cheese and green onions. Bake for 20 minutes.

If tortillas are not mostly covered in sauce cover the pan while baking. ENJOY!