Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown.

Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper.

Increase heat to MEDIUM-HIGH and bring mixture to a boil.

Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened.

Remove from heat and set aside.

Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.

Preheat oven to 350 degrees F. Coat a 13″ x 9″ baking dish with non-stick cooking spray.

Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.

To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.

Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.

Sprinkle with sliced green onions and serve with additional toppings of your choice.