White Chicken Enchiladas

2 C cooked, shredded chicken
half an onion, chopped
2 C shredded Monterey Jack Cheese
1 clove minced garlic
3 Tbsp. butter
2 Tbsp. corn starch
2 C chicken broth
3/4 tsp salt
1/2 tsp pepper
1 C sour cream
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 (4 oz) can green chilies
1 tsp lime juice

Preheat oven to 350 degrees. In a medium size bowl mix chicken, onion, 1 C cheese, and garlic. Spoon some chicken mixture into each tortilla and roll the tortillas and place in the pan. In a sauce pan, melt butter and stir in the corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chilies, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil. Pour the sour cream mixture over the enchiladas and top with the last cup of cheese. Bake for 25 minutes.