2 c. bite-size pieces cooked chicken
2 1/2 c. grated Monterey Jack cheese, loosely packed
1/2 c. chopped red onion
1 (12 oz.) pkg. 7-inch flour tortillas (10)
2 tbsp. butter
2 tbsp. flour
1 can cream of chicken soup
1 1/2 c. sour cream
1 (4 oz.) can diced green chiles

Heat oven to 350 degrees. In medium size bowl mix chicken, 1 1/2 cups cheese, and chopped red onion. Place 1/2 cup mixture on half of each tortilla and roll up. Arrange rolled tortillas seam side down in 13 x 9 baking dish; set aside.

Melt butter in heavy saucepan over low heat. Sprinkle in flour, stirring constantly. Add soup; stir until mixture begins to boil. Remove from heat; fold in sour cream and chiles. Pour sauce over rolled tortillas in baking dish.

Bake uncovered 15 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 minutes longer until cheese melts. Serves 4-6.