Enchiladas Suisas

2 T butter
2/3 c chopped onion
2 T flour
1 1/2 c chicken broth
1 c chopped green chile peppers
1 clove garlic, minced
3/4 tsp salt1 dash ground cumin
12 flour tortillas
1 c shredded Monterey Jack Cheese
1 c shredded Cheddar cheese2 c cooked,
shredded chicken breast meat
1 c heavy cheam (I use regular milk)
1/4 c chopped green onion

1. Prepare salsa verde. Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat over to 350 degrees F.

2. Combine cheeses and keep 1/2 c aside for topping. Dip each tortilla in salsa verde (both sides). Place 2 heaping tablespoons of chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with cream/milk. Sprinkle with remaining 1/2 c cheese mixture and green onions.

4. Bake uncovered in preheated oven for 20 minutes. Serve immediately.

Variation: Last time I made these I didn't have green chiles, so I left them out and added 2 oz of cream cheese to the sauce. I also combined the chicken, cheese, and about half of the sauce and didn't bother to dip the tortillas. I poured the remaining sauce and milk over the tortillas before topping with cheese and onions. They still turned out perfectly moist and delicious.