1/2 c. butter
1/2 c. flour
3 c. water
3 chicken bouillon cubes
1 pkg. dry cottage cheese
2 pkg. Monterey Jack cheese, grated
1 can green chilies, chopped, drained
2 bunches green onion, chopped tops also
Diced tomatoes
1 pkg. flour tortillas
Finely chopped green onions
Chopped green chilies

Cook in saucepan butter and flour until thick. Remove from heat, add broth made from 3 cups water and bouillon cubes. Stir until mixed. Add cottage cheese.

In bowl mix 1 can green chilies, 2 bunches of green pepper and grated cheese. Mix well, fill tortillas with this mix.

Place in baking dish. Then spoon cottage cheese sauce over tortillas. Bake at 350 degrees until bubbly. Top with tomatoes, onions and green chilies.