Enchiladas Suisas

• 2 Spanish onions
• 8 fresh, mild green chilies or 2 (4 oz.) cans
• 2 Tbsp. butter
• 1 1/2 c. chicken broth
• 1/4 tsp. ground cumin
• 1/4 lb. (1 c.) each: grated Monterey Jack and Cheddar cheeses
• oil for frying
• 1 1/2 c. shredded cooked chicken or pork
• 1 c. heavy cream or milk
• 1 clove garlic
• 2 Tbsp. flour
• salt
• 2 scallions
• 12 corn tortillas
• 1/2 pt. tomatoes

1. Chop onions and chilies; mince garlic.
2. Melt butter in saucepan (medium heat).
3. Add onions; saute until soft (about 2 minutes).
4. Stir in flour and chicken broth.
5. Add chilies, garlic and salt to taste.
6. Add cumin; simmer for 15 minutes to blend flavors.

onions, green chilies, butter, chicken broth, ground cumin, grated monterey, oil, chicken, heavy cream, clove garlic, flour, salt, scallions, corn tortillas, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289522 (may not work)