Traditional Tex-Mex enchiladas are made with corn tortillas. Soft flour tortillas are easier to work with when rolling. Use which- ever you and your family prefer.

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Ingredients: 

• 2 medium onions, chopped
• 2 (4 oz) cans chopped mild green chilies
• 1 clove garlic, minced
• 4 TBSP butter, divided
• 2 TBSP flour
• 2 cups chicken broth
• 1/2 tsp ground cumin
• 1 cup Monterey Jack cheese, grated
• 1 cup cheddar cheese, grated
• 1-1/2 lbs boneless chicken -- breasts or tenderloin
• 1 cup heavy cream or milk
• salt & pepper
• 8 oz. can enchilada sauce
• 1 package corn or flour tortillas

Instructions:

1. Cut chicken into strips. Cook chicken in 2 Tbsp butter until lightly browned. Remove chicken, set aside. 
2. In same skillet sauté chopped onions and over med low heat until softened, about 3 minutes. 
3. Add remaining 2 Tbsp butter. Stir in flour, cook a few minutes. 
4. Turn up heat to medium. Add chicken broth, the chilies, minced garlic, cumin, salt & pepper to taste (and optional tomato sauce). Simmer 15 minutes to blend the flavors of the sauce. 
5. Preheat oven to 350° 
6. Grease a 9 x 13 baking pan. 
7. If using corn tortillas, soften them in a wet towel in the microwave for about 1 minute. No need to soften flour tortillas. Tortillas will be hot to the touch. 
8. Put chicken in a strip on a tortilla, sprinkle a little of each cheese on top of the chicken. 
9. Save 1 ⁄3 cup cheese to top at the end. 
10. Roll the tortilla and place in the baking pan seam side down. Repeat with remaining tortillas. 
11. Pour the sauce over the enchiladas. Pour cream over enchiladas. Sprinkle the top with remaining cheese. 
12. Cover. Bake until hot and bubbly, about 20 minutes. 
13. Take off cover, bake 5 more minutes uncovered. 
14. Let sit 10 minutes before serving.