2 c. bite-size cooked chicken
2 1/2 c. grated monterey jack cheese (divided into 1 1/2 c. + 1 c.)
1/2 c. chopped red onion
10 (7 inch) flour tortillas
2 tbsp. butter and flour, each
2 c. chicken broth
1 1/2 c. sour cream
1 or 2 cans (4 oz.) diced green chilies
1/2 c. sliced green onions

Mix chicken, 1 1/2 cup cheese, red onion; place 1/3 mixture on each tortilla, roll up side by side in 13 x 9 inch baking dish. Make thickened sauce with butter, flour and chicken broth. Remove sauce from heat, fold in sour cream and chilies. Pour sauce over tortillas. bake uncovered 15 minutes at 350 degrees (until hot). Sprinkle remaining cheese and green onions and bake until cheese melts.