2 onions
2 (4 oz.) cans green chilies
3 cloves garlic
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
Salt, 1/4 tsp. cumin
1/2 lb. grated jack cheese
1/2 lb. grated cheddar
2 scallions
10 to 15 corn tortillas
Oil for frying
2 1/2 c. cooked shredded white chicken
1 c. heavy cream

Mince onions, chiles, garlic. Saute in butter, add flour and broth, salt to taste and cumin, simmer 15 minutes. Heat oven to 350 degrees. Grease a large baking pan. Slice scallions. Fry tortillas one at a time 15 seconds, just until limp. Drain on paper towels. Dip each in sauce, put some chicken in center cover chicken with 2 tablespoons of each cheese. Roll and put in pan seam side down. Do this to all tortillas. Pour remaining sauce over then pour on cream. Bake until hot and bubbly about 25 minutes. Serve with salsa.