Add onions, garlic and jalapenos and cook till tender.
Add 1/3 of veggie mix to chicken along with 1/2 c cheese, 1 c sour cream, and cilantro and lime juice if using.
Add flour to remaining veggies in pan and stir till coated.
Add chicken broth and milk to veggies and bring to boil. Reduce heat till the sauce is simmering and simmer for 3-5 minutes untill slightly thickened. Remove from heat and cool till warm. Add sour cream and stir till combined.
Coat a 9x13 pan with cooking spray and place 2 T of sauce on the bottom of the pan and tilt till the bottom is completely coated (this keeps the enchiladas from sticking).
Place 1/8 of the mixture in each tortilla and roll (keep the ends open; not like a burrito) and place seam-down in pan.
When all the enchiladas are rolled and in the pan, pour remaining sauce over the top, coating all.
Cover with tinfoil and bake at 350F for 35 minutes.
Remove pan from oven, remove foil and cover enchiladas with remaining cheese. Return uncovered to oven for 5 minutes or until cheese in melted and bubbly.
Remove pan from oven and let sit for 5 minutes before serving.
Serve with spanish rice and any other toppings that you want. Enjoy!