1 whole chicken
20 corn tortillas
1/2 c. cooking oil
2 to 3 c. shredded cheese
1 sm. onion, chopped
1/4 c. butter

SAUCE:

1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz.) can chopped green chilies

Boil chicken and cut up, set aside. In skillet heat grease, cook tortillas 1 at a time in hot grease for 15 seconds on each side. (Do not overcook or they won't roll.)

Place 3 tablespoons shredded cheese and 1 tablespoon chopped onion, 3 tablespoons chicken in tortilla; roll up. Place seam side down in baking dish.

In saucepan melt butter; blend in flour. Add chicken broth, cook, stirring constantly, until mixture thickens and bubbles. Stir in sour cream and chilies; cook until heated through but do not boil. Pour over tortillas. Sprinkle shredded cheese over all. Bake in 425 degree oven for 25 minutes. I sometimes double the sauce. Enjoy!