1 (7 oz.) can Ortega whole green chilies
1/2 lb. Monterey Jack cheese
2 lbs. fresh zucchini
6 lg. flour tortillas
1 onion, chopped
1/2 c. sour cream

WHITE SAUCE:

1 can chicken broth
1/3 c. butter
1/2 c. flour
2 tbsp. chilies
Salt & pepper to taste

Cook zucchini and onions until slightly soft. Make White Sauce with butter, flour and chicken broth. Add 2 tablespoons chopped chilies and the 1/2 cup sour cream. Mix well. Add salt, pepper and a pinch of garlic salt or powder. Fill flour tortillas with chilies and cheese, onions and zucchini. Roll up and place in a baking dish. Pour sauce over and bake at 375 degrees for about 30 minutes.