Ingredients
1 tablespoon butter2 medium onions, chopped1 garlic clove, minced2 tablespoons all-purpose flour1 cup chicken broth1 cup whole milk2 cans (4 ounces each) chopped green chilies1/4 teaspoon salt1/4 teaspoon ground cumin12 flour or corn tortillas1-1/2 cups shredded cooked beef or chicken1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese2 green onions with tops, thinly slicedSour creamSalsa
Preparation
Preheat oven to 350°. In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
Grease a 13x9-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, until hot and bubbly, 20-30 minutes. Serve with sour cream and salsa.
