3/4 c. Monterey Jack cheese, grated
6 corn tortillas
1/4 c. cooking oil
2 tbsp. butter
2 tbsp. flour
2 tsp. lemon juice
1 tbsp. parsley
1/2 grated onion
1 c. cubed cooked chicken pieces
1 dash each paprika, nutmeg, salt and pepper
1/2 c. chicken broth

Dip tortillas in oil in skillet on stove top for 10 seconds on each side, just until limp. Set aside on paper towel. In a 4-cup bowl, melt butter for 30 seconds; blend in flour and seasonings. Add chicken broth and heat uncovered for 2 minutes until thickened and bubbly, stirring every 30 seconds.