1 c. chopped onion
2 c. chopped chicken or turkey
1 can green chilies, drained
3/4 tsp. salt
2 1/2 c. chicken broth
1 1/2 c. Monterey Jack cheese
3 tbsp. butter
1/4 c. flour
3 tbsp. butter
1 c. sour cream
Tortillas

Cook onion in butter until tender. Combine with chicken and green chilies. Set aside. In the same pan, melt butter, blend in flour and salt. Stir in broth all at once, cook and stir until thick and bubbly. Remove from heat. Stir in sour cream, 1/2 cup cheese and 1/2 cup sauce into chicken mixture. Dip tortillas in hot sauce, fill with mixture. Roll. Pour over remaining sauce and cook 25 minutes at 350 degrees.