1/2 c. chopped onion
1 clove garlic, minced
3 tbsp. oil
2 c. chopped, cooked chicken
1 can (7 to 8 oz.) green chili salsa
2 tbsp. chopped cilantro or parsley
1/4 c. chopped canned green chilies
2 tsp. flour
2 chicken bouillon cubes, crumbled
1/16 tsp. paprika
1 c. milk
1/2 c. whipping cream
1 1/2 c. shredded Jack cheese
6 corn tortillas
Salsa

Saute onions and garlic in 1 tablespoon oil until onion is tender. Combine with chicken, green chili salsa, green chilies and cilantro. Set aside.

In a small saucepan, combine flour with bouillon cubes and paprika. Stir in milk and cook, stirring constantly until mixture thickens slightly. Remove from heat, stir in cream and 1/2 cup cheese and set aside.

Heat tortillas, one at a time in remaining 2 tablespoons oil until soft, turning once. Dip each tortilla into the sauce and place a generous 1/3 cup chicken mixture down center. Roll up and place seam side down in 12 x 7 x 1 3/4 inch baking dish. Repeat with remaining tortillas.

Pour remaining sauce over tortillas and sprinkle with remaining cheese. Cover dish with foil. Bake in 350 degree oven 15 minutes. Uncover and bake 15 minutes longer or until thoroughly heated. Spoon salsa down center of enchiladas to serve. Makes 6.