1 dozen corn tortillas
1 1/2 lb. Jack cheese, shredded
3/4 c. chopped onion

SAUCE: Dissovle 2 cubes chicken broth in 2 cups hot water. Melt 4 tablespoons butter, add 1/4 cup flour. Make paste, add broth, turn low until thick. Add 1 cup sour cream and 1 small can green chilies.

Grease casserole dish, layer tortillas and sauce, with onions and cheese.