Creamy Cheese Enchiladas
- 6 flour tortillas
- 3 cups shredded Monterey jack cheese
- 6 tablespoons chopped scallions
- Fill each tortilla with 1/2 cup cheese and 1 tablespoon scallion.
Roll each and place in an 8-inch square dish.
- Melt 1/4 cup butter. Add 1/4 cup flour. Stir in 2 cups chicken broth
until thick. Remove from heat and add 1 cup sour cream, 1 (4 ounce)
can green chiles, seeded and chopped. Pour over the tortillas.
- Bake at 350 degrees F for 20 minutes.