1 dozen tortillas
2 c. grated Cheddar cheese
1/4 c. flour
1/4 c. butter
2 c. chicken broth
1 c. sour cream
4 oz. green chilies, chopped
2 (6.5 oz.) cans chunked chicken
1 med. onion, chopped

In saucepan, melt butter. Add flour and chicken broth. Stir constantly until bubbly. Add sour cream and chilies. Hold each tortilla under hot water for 5 seconds to soften. Line a well greased 9 x 13 inch baking dish with 6 tortillas. Layer 1/2 of each of the remaining ingredients: Onion, chicken, sauce, and cheese. Layer the remaining tortillas and ingredients. Bake at 425 degrees for 20 minutes.