Ingredients
Sauce:
1 Cup milk
1 cup chicken broth
4 tablespoons butter
4 tablespoons flour
4 cups grated pepper jack cheese
chopped green chiles to taste
2 teasp cumin
red pepper to taste (I use 3 T chili powder)
Filling:
4 cups chooked, chopped chicken
1 cup diced onion
4 cloves of minced garlic
chopped chiles to taste
chopped green onion
Preparation
Make a roux, add milk & broth, stir till thick, add remaining sauce ingredients
Cut corn tortillas in quarters and layer in large pan (or roll filling with some sauce for traditional enchilada) spoon sauce over tortillas, layer with filling, continue until all ingredients are used (reserving sauce for top. Finish either style with sauce & more grated cheese & green onion. Bake at 325 for 20-30 minutes.
