Chicken Enchiladas

Ingredients

1 Tbsp butter

1 med onion, chopped

1 garlic clove, chopped

4 Tbsp flour

1 cup chicken broth

1 cup milk

2 (4oz) cans chopped green chilies

1/4 tsp salt

1 tsp ground cumin

8-10 flour tortillas

3 chicken breasts or mixture of dark and light meat - I typically roast my chicken and use the leftovers for various meals. Update: we grilled the chicken with Mrs Dash Chipotle Seasoning and it was delish!

3-4 cups shredded cheddar jack cheese

Directions:

Preheat oven to 350

In saucepan melt butter over med heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, 1 can chilies, salt and cumin. Blend with immersion blender. Add additional can of chile. Cook and stir until thickened. Reduce heat, simmer 5 minutes, set aside.

Grease a 13 x 9 x 2 pan. Spoon a little sauce in the center of each tortilla, place a reasonable portion of meat and cheese down the center. Roll up tortilla and place seam side down in pan. Repeat with other tortillas. Pour remaining sauce over tortillas. Sprinkle cheese over everything.

Bake for 25 minutes. Enjoy!

Here is the non-baked near final product: