4 to 5 poached chicken breasts, cut in pieces
1/2 c. onion
1 clove garlic
1 (8 oz.) tomato sauce
1 (4 oz.) green chilies
Salt
Flour tortillas (approximately 10)
1 chicken bouillon cube
1/3 c. flour
Milk
1/2 c. Cheddar cheese

Poach chicken in approximately 1 cup water. Saute chicken, onions and minced garlic in large skillet. Add tomato sauce, green chilies and salt to taste. Dip tortillas into broth left over from chicken. Put 1/4 c. chicken mix in each tortilla. Roll up and place in greased 9 x 13 inch pan. With the leftover chicken broth, add bouillon cube and enough milk to equal 3 cups. Add 1/3 cup flour, 1/2 teaspoon salt together. Gradually add milk and flour mixture together, stirring with whisk to prevent clumping. Stir over medium heat until smooth and thick. Boil 1 minute while continuing to stir. Pour white sauce over tortillas. Grate 1/2 cup cheese and sprinkle over top. Bake at 350 degrees for 30 minutes.