Chicken Enchilada

For some reason our whole family loves these, maybe because they are so rich. This recipe is not the easiest but certainly one of the tastiest.

3 tablespoons Butter
1 cup Chopped Onions
1/4 can (1 oz of 4 oz can) green chilies, chopped
1 Clove garlic, minced
1 1/2 Cups Cubed cooked chicken (I frequently use the Oven Fried Chicken leftovers)
2 teaspoons Flour
1 1/2 Cups of Chicken Broth
1 Cup Shredded Monterey Jack Cheese
12 x 6inch Corn Tortillas

Saute onions, chilies and garlic in 1 tablespoon of butter. Stir in chicken cubes; set aside. Over low heat, combine flour and remaining butter, stir in Chicken broth and 1/2 cup of cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. IMPORT TRICK: Keep sause hot while doing next step!

Dip each tortilla into hot sauce to soften; fill with 2 heaping tablespoons chicken mixture, roll up. Arrange in about 9 x 13 x 2 inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining 1/2 cup cheese. Bake in 350^o oven for 30 minutes or until heated through.

I serve chicken enchiladas with Spanish rice, beans and a salad.