2 c. cooked chicken, bite sized
2 1/2 c. grated Monterey Jack cheese, about 8 oz.
1/2 c. chopped red onion
10 (7") flour tortillas
2 tbsp. butter
2 tbsp. flour
2 c. chicken broth
1 1/2 c. sour cream
2 (4 oz.) cans diced green chilies, drained
1/2 c. sliced scallions

Preheat oven to 350 degrees. Mix chicken, 1 1/2 cups cheese and chopped red onion. Place 1/3 cup mixture on bottom half of each tortilla and roll up. Arrange rolled tortillas, seam side down in 13"x9"x2" baking dish; set aside.

Melt butter in heavy 2 quart saucepan over low heat. Sprinkle in flour, stirring constantly 5 full minutes. Add broth, continuing to stir. Increase heat to medium, stirring about 3 minutes until mixture bubbles and thickens. Remove from heat; fold in sour cream and chilies. Pour sauce over rolled tortillas in dish, then bake uncovered for 15 minutes. Sprinkle with remaining 1 cup cheese and scallions. Bake 5 minutes longer until cheese melts.