Chicken Enchiladas

I think this is Aaron's favorite. They are really good! It's a little more work and a little more mess than I normally do, but it's worth it.

1 pound boneless skinless chicken breast
1/2 cup water
5 t minced garlic, divided
1 cup finely chopped onion
4 t oil
2 cans (4 oz each) chopped green chilies
4 t chili powder
1 1/4 t salt
1 t cumin
1 t oregano
1/8 t pepper
1/2 cup flour
1 1/2 cups chicken broth
1 cup milk
2 cups mexican (I use cheddar) cheese
12 totillas (I think I only end up using around 8)
1 cup thinly sliced green onions, divided

In a saucepan, bring the chicken, water and 2 teaspoons of garlic to boil. Reduce heat; cover and simmer for 15-20 min or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
Saute onion in oil until tender. Add remaining garlic and saute for 1 min. Add chilies and seasoning; saute 1 min. Stir in flour until blended. Gradually stir in 1 1/2 cup chicken broth and milk. Bring to a boil over medium heat; cook and stir 2 min or until thinkened. Remove from heat. Add 1 cup cheese; stir until melted. Combine 1 cup cheese sauce and chicken; set aside.
Heat broth from cooked chicken. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup of chicken mixture down center of each tortilla; sprinkle with 1 T green onion. Roll up and place seam side down in a 9x13 pan coated with cooking spray. Pour remaining sauce evenly over torillas.
Cover and bake at 400 for 20-25 min or until heated through and bubbly. Sprinkle with remaining cheese; cover and let stand for 5 min. Garnish with remaining green onions.