1 c. butter
1 1/2 c. chicken broth
1 lg. can diced green chilies
1 med. onion, diced
1 pt. sour cream
1/4 c. flour
1/2 lb. grated Monterey Jack cheese
12 corn tortillas

Melt butter in pan. Add flour and mix well. Add broth and bring to boil. Add sour cream and chilies. Roll tortillas with cheese and onion. Place in baking dish with rolled edges down. Cover with enchilada sauce. Bake in 350 degree oven for 20 to 25 minutes. Serve with chopped tomato, shredded lettuce and salsa, if preferred.