Ingredients:
12 − 18 corn tortillas
1/2 cup oil
8 oz. shredded Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
4 oz. chopped green chiles
1 cup sour cream
1 chicken or 3 breast halves, boiled and shredded
chopped green onions (garnish)

Directions:
Cook tortillas in hot oil until softened (5 seconds). Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan. Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas. Bake at 375F for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions.