1 Spanish onion
1 (4 oz.) can chopped green chilies
1/8 tsp. garlic powder
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
Salt
1 1/2 c. shredded cooked chicken or pork
1 c. grated Monterey Jack cheese
2 scallions
1 c. grated cheddar cheese
1 c. heavy cream
1/4 tsp. ground cumin
12 corn tortillas
Oil for frying

Chop the onions. Melt the butter in a saucepan over medium heat. Add the onion and saute until soft, about 2 minutes. Stir in the flour and chicken broth. Add the chilies, garlic, salt to taste and cumin; simmer about 15 minutes to blend the flavors of the sauce.

Heat oven to 350 degrees. Grease a rectangular baking dish. Grate the cheeses. Slice the scallions. Put about 1/2 inch of oil in a large frying pan and set over medium-high heat. When hot, fry the tortillas briefly, about 15 seconds, being careful not to let them get crisp. Drain on paper towels. Dip in the sauce. Put some of the chicken or pork in a strip on each tortilla. Top with 2-3 tablespoons cheese.

Roll up the enchiladas and put in the prepared baking dish seam side down. Pour the remaining sauce over them and then the cream. Sprinkle with the remaining cheese and the scallions. The dish can be assembled several days ahead. Bake until hot and bubbly, about 20 minutes. Serve hot.