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Preheat the oven to 350 degrees and arrange 5 ovensafe containers on a cookie sheet.
In a saucepan over medium heat melt the butter. Stir in the flour (it will be clumpy) and then slowly stir in all the milk. Continue to stir and cook until it starts to get a little thicker (about 8 mins). Remove from heat and set aside.
Microwave corn tortillas to soften (about 1 minute) or cook over your gas stove, flipping halfway through.
Shred the cheese and set aside.
Stir the sour cream and green chilies into the sauce.
Begin layering your enchiladas in the bowls in this order: ¼ cup sauce, 1 tortilla (lay flat), 2 oz. chicken, small handful of cheese. Repeat. Evenly distribute all remaining cheese and sauce between the 5 bowls.
Bake for 30 minutes or until the sauce is bubbling.
Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.