Chicken Enchiladas - cooking recipe

Ingredients

3 or 4 chicken breasts, boiled or baked (save broth)
3/4 c. chopped onions (I use green onions and yellow)
2 c. shredded cheese (Cheddar or Monterey Jack)
1 small can chopped green chilies
1 c. sour cream
2 c. chicken broth
1/4 c. margarine
1/4 c. flour
8 to 10 flour or corn tortillas

Preparation

In large bowl, mix 1 cup cheese, onions and chicken breasts (shredded).
Spoon 3 tablespoons mixture into tortillas and place seam side down into an oblong baking dish (spray dish with Pam or something similar).
In 2-quart saucepan, saute green chilies in 1/4 cup margarine (until simmering).
Stir in 1/4 cup flour until smooth.
Gradually stir in chicken broth; cook on medium-low heat until thickened.
Remove from heat and stir in sour cream.
Pour mixture over tortillas and bake at 425\u00b0 for 20 minutes.
Sprinkle 1 cup remaining cheese over dish and bake 5 more minutes or until cheese is melted.