Tex Mex Enchiladas

• 2 onions, chopped
• 1 clove garlic
• 2 Tbsp. flour
• 1/4 tsp. ground cumin
• 2 green onions, chopped
• 1 1/2 c. cooked chicken, shredded
• 1 c. half and half
• 2 (4 oz.) cans green chilies
• 2 Tbsp. butter
• 1 1/2 c. chicken broth
• 1 c. grated cheese
• 12 flour tortillas
• 1 c. chopped tomatoes

1. Chop onions and chilies, mince garlic.
2. Melt butter in a saucepan over medium heat, add onions and saute until soft.
3. Stir in flour, chicken broth, chilies, garlic and salt to taste and cumin and simmer 15 minutes.
4. Heat oven to 350u0b0.
5. Grease a rectangular baking dish.
6. Grate cheese, slice green onions.
7. Put some chicken in each tortilla along with some onion mixture and 3 tablespoons of grated cheese.
8. Roll up tortillas and put in baking dish seam side down.
9. Pour the remaining sauce over them and then the cream.
10. Sprinkle with remaining cheese and green onions.
11. Bake 20 minutes and garnish with tomatoes.

onions, clove garlic, flour, ground cumin, green onions, chicken, green chilies, butter, chicken broth, grated cheese, flour tortillas, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913649 (may not work)