FILLING:

2 c. (8 oz.) shredded Monterey Jack cheese
1 c. finely chopped onion
1 egg

1 doz. corn tortillas

MOLE:

4 tbsp. butter
4 tbsp. flour
2 tsp. chili powder
1 tsp. garlic powder
2 c. chicken broth or bouillon
2 c. shredded Cheddar cheese

Prepare filling in large bowl and set aside.

Prepare Mole using basic white sauce method: In 2 quart glass measure place butter, flour, chili powder and garlic. Melt together at High power for 2 minutes, stirring after 1 minute. Gradually add 2 cups chicken broth and whisk until smooth. Micro 4-5 minutes until thickened stirring each minute until bubbly.

Layer 2 corn tortillas between paper towel sheets. Micro on High for 2 minutes. Place filling across center of tortilla about 1 inch thick. Roll up and place into 9x12 glass dish. Cover with Mole. Proceed until dozen is rolled and covered with Mole. Cover with plastic wrap and micro 15 minutes. Turn dish 1/2 way through cooking time.

Open plastic wrap carefully allowing steam to escape away from hands and face. Cover with Cheddar. Replace wrap until cheese is melted. Micro High if needed. Serve with sour cream, chopped olives and green onions.