Beef Or Chicken Enchiladas

• 1 Tbsp. butter
• 2 medium chopped onions
• 1 garlic clove, minced
• 2 Tbsp. flour
• 1 c. chicken broth
• 1 c. milk
• 2 (4 oz.) cans chopped green chiles
• 1/4 tsp. ground cumin
• 1/4 tsp. salt
• 12 flour or corn tortillas
• 1 1/2 c. shredded cooked beef or chicken
• 1 c. shredded Monterey Jack cheese
• 2 green onions with tops, thinly sliced
• sour cream
• salsa

1. Saute onions and garlic.
2. Blend flour.
3. Stir in broth, milk, chiles, salt and cumin.
4. Cook and stir until thickened and bubbly. Reduce heat; simmer for 5 minutes.
5. Stir occasionally; set aside. Grease a 13 x 9 x 2-inch baking dish.
6. Spoon a little sauce in the center of each tortilla.
7. Spread to edge.
8. Add 2 tablespoons meat down the center of tortilla.
9. Sprinkle cheese over meat. Roll up tortilla and place in baking dish, seam side down.
10. Pour remaining sauce.
11. Sprinkle green onions.
12. Add remaining cheese. Bake, uncovered, at 350u0b0 for 20 to 30 minutes.

butter, onions, garlic, flour, chicken broth, milk, green chiles, ground cumin, salt, flour, chicken, shredded monterey jack cheese, green onions, sour cream, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920109 (may not work)