6 chicken breasts, cooked & boned
2 c. chicken broth
2 tbsp. butter
1/2 c. onion, chopped
1 can chilies, chopped
2 tbsp. flour
1 c. sour cream
1 tsp. seasoning salt
1 tbsp. chili powder
1/2 tbsp. paprika
Salt & pepper to taste
1/2 tbsp. garlic powder
2 c. Monterey Jack cheese, grated
10 (8") flour tortillas

Reserve broth off chicken; set aside. Saute onion in 2 tablespoon butter. Add chilies and flour. Add chicken broth, seasonings and sour cream. Stir until smooth, simmer while filling tortillas.

Cut chicken into small pieces and mix with cheese. Roll in tortillas and place seam down in 13"x9"x2" pan, sprayed with Pam. Pour sauce over top and bake at 350 degrees for 20 minutes.