Make cream of chicken soup. In a medium saucepan, combine chicken broth and ½ cup of milk. Bring to a boil. In a small bowl, whisk together the flour, ½ cup of milk, and seasonings until thickened (to avoid lumps, sprinkle flour into the milk slowly and whisk briskly). Pour the flour mixture into the saucepan with broth mixture and cook over low heat, whisking often. Continue to simmer and stir for 10 minutes (note: if you choose to use canned cream of chicken soup, heat in a medium saucepan). Place shredded chicken on the bottom of a 9×13 baking dish. To the cream of chicken soup, add ½ cup of milk, sour cream, cream cheese, green chilies, enchilada sauce, and green onion. Mix to combine and cook for 2-3 minutes. Pour over the chicken and top with shredded cheese. Bake at 350°F for 30 minutes, or until bubbly. Serve over cooked rice.