2 onions diced
8oz green chiles
1 clove garlic
2Tablespn butter
2Tablespn flour
1.5 cup chicken broth
1/4lb monteray jack cheese
2 scallions chopped
12 corn tortillas
1.5 cup shredded chicken
1 cup heavy cream
1/4 teaspoon cumin
salt to taste
Chop onions and chiles. Mince garlic. Melt butter and saute onions in butter.Stir in flour and chicken broth. Add chiles, garlic, salt and cumin. Simmer for 15mins. Briefly fry torillas in oil. Drain on papertowels. Dip tortillas in sauce. Put a little chicken on eat and top with some cheese. Roll up and place seam down in a casserole dish. Pour remaining sauce over them, pour cream over them and sprinkle with remaining cheese and scallions. Bake at 350 till hot and bubbly
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