Chicken Enchiladas

1 to 2 lbs. cooked cubed chicken
1 pkg. Flour Tortillas
1/2 to 1 small can chopped green chilies (depending on how strong you like it)
8 oz. sour cream
2 chicken bouillon cubes
1 tsp. salt
¼ tsp. pepper
1/3 cup chopped onions
3 Tbsp. Flour
1 Cup Milk
12 oz. shredded Monterey Jack Cheese
2 oz. Shredded Cheddar Cheese

In a saucepan melt butter, then sauté onion in butter. Add flour, salt and pepper to mixture. Add milk and cook until thick. Add Chilies to taste. Add Chicken bouillon cubes. Add 1/3 cup Monterey Jack Cheese. (Reserve rest for topping.) Add Chicken. Heat through. Add sour cream and remove from heat. Use a 13 x 9” pan. Spray the bottom of the pan with olive oil or a little hot sauce. Roll Meat mixture (approx. ½ cup) into each tortilla. Cover tortillas with remaining cheese. Bake uncovered at 350 degrees for 30-40 minutes or until hot. Serving size 8

Ingredients: chicken, tortillas, chilies, sour cream, bouillon cubes, monterey jack cheese, cheddar cheese