3 cups shredded cheddar cheese
1 onion, chopped
1 package (10 count) burrito size flour tortillas
1/4 cup butter
1/4 cup flour
2 cups chicken broth
8 ounces sour cream
4 ounce can green chillies

Preheat oven to 350°F.

Warm tortillas in microwave one minute to increase pliability. Fill each tortilla with 1/4th cup shredded cheese and 2 tablespoons of onion, roll up tortilla tucking ends in as you roll. Place in a 13 x 9 baking pan and set aside. I can get 8 filled tortillas down the length of the pan, and the other two along the open side. This works well if there is someone in your family who doesn't like onion. I make the two vertical tortillas without onion and they are easy to identify after cooking.

Melt butter in a 2 quart saucepan, when melted add flour and make a roux. Add chicken broth and stir until the sauce bubbles and starts to thicken. This goes much faster if you warm the chicken broth in the microwave before adding it to the roux. Remove sauce from heat and add sour cream and green chillies, stir enough to mix in the sour cream. Pour over the pan of filled tortillas.

Place in preheated oven and bake for 30 minutes, sprinkle any remaining cheese over the top and return to oven for 5 minutes more. Allow the pan to rest out of the oven approximately 10 minutes before serving.

These enchiladas are great right out of the oven, but also good warmed up the next day, they freeze well for later use. You can add extras to the filing, I have used shredded chicken, or sliced black olives in them as well.

Submitted by: Michael Lavoie