Boil chicken with 2 teaspoons garlic; cover and simmer 15-20 minutes or until chicken is done. Remove chicken and cut into thin strips. Reserve liquid.

In skillet, saute onion until tender. Add remaining garlic, chilies, and seasonings; saute 1 minute. Stir in flour until blended. Gradually stir in 1 cup chicken broth, milk and reserved liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add 1 cup cheese and stir until melted.

Combine chicken with 1 cup cheese; set aside. In skillet heat remaining broth. Dip tortillas in broth, 1 at a time, until limp, about 5 seconds each side. Spoon about 1/4 cup chicken mixture down center or each tortilla; sprinkle with one tablespoon green onion. Roll up and place seam side down in a 13x9 baking dish coated with cooking spray. Pour remaining sauce evenly over tortillas.

Cover and bake 400 degrees for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; cover and let stand 5 minutes. Garnish with remaining green onions.