2 c. cooked bite-sized chicken pieces
2 1/2 c. coarsely grated Monterey Jack cheese (about 8-10 oz.)
1/2 c. chopped red onion
1 pkg. flour tortillas (approximate 12 oz.)
2 tbsp. butter
2 tbsp. flour
2 c. chicken broth, canned or using bouillon cubes
1 1/2 c. sour cream (we use sour cream with chives)
2 (4 oz.) cans chopped green chilies (mild, hot, or combination, depending on your taste)
1/2 c. sliced scallions

Heat oven to 350 degrees. Prepare chicken, cheese and red onion. Combine chicken, 1 1/2 cups cheese and red onion in a bowl; set aside.

Melt butter in a 2-quart saucepan over low heat. Sprinkle in flour, stirring constantly. Add chicken broth continuing to stir. Continue cooking until mixture thickens. Remove from heat. Stir in sour cream and chilies. Set aside.

Place approximately 1/2 cup of chicken, onion, and cheese mixture into center of each tortilla, rolling them up and placing them into a 13x9x2 inch baking pan as you go. Pour sauce mixture over rolled tortillas. Bake 15 minutes uncovered. Sprinkle with remaining 1 cup cheese and scallions. Bake 5 minutes longer or until cheese is melted.

We serve this recipe alongside a fresh Gazpacho Relish consisting of chopped fresh tomatoes, green pepper, cucumber, onion and a dash (1/4 cup) picante sauce.