Recipe - Green Chile Chicken Enchiladas

12 Corn tortillas (up to 18)
One fourth cup Flour
One half cup Oil
2 cup Chicken broth
8 ounce Shredded Monterey Jack
cheese
4 ounce Chopped green chiles
Three fourths cup Chopped onion
1 cup Sour cream
One fourth cup Butter or margarine
1 Chicken or 3 breast halves;
boiled and shredded

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 375 degrees 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 and a sprig of fresh cilantro, if desired. Posted to
CHILEHEADS DIGEST V4 #057 by Judy Howle howle@ebicom.net on Aug 02, 1997