2 c. bite size pieces cooked chicken
2 1/2 c. grated Monterey Jack cheese
1/2 c. chopped onions
1 (12 oz.) pkg. corn tortillas
2 tbsp. butter
2 tbsp. flour
2 c. chicken broth
1 1/2 c. sour cream
2 (4 oz.) cans diced green chilies
1/2 c. sliced green onions

Heat oven to 350 degrees. Mix chicken, 1 1/2 cups cheese and onions together. Place 1/3 cup mixture on each tortilla and roll up. Arrange in 9"x13" pan. Melt butter, sprinkle in flour, add broth; stir about 3 minutes or until mixture thickens. Remove from heat and fold in sour cream and chilies. Pour over tortillas. Bake, uncovered 15 to 20 minutes. Sprinkle with remaining cheese and green onions. Bake 5 minutes longer. (Substitute cheddar cheese for Monterey Jack.) Yield: 8 to 12 servings.