INGREDIENTS

2 tbsp butter

1/4 c flour

1- 1 1/2 c milk

2 - 2 1/2c shredded Monteray Jack

1 small can chopped green chilis

2 c shredded chicken

1/4 c each chopped tomatoes, sliced green onions and sliced black olives

PREPARATION:

Sauce:

1. Start with a basic white sauce...melt the butter in a pan, add as much flour as the butter will absorb to make a paste, then add milk.
2. Cook over medium-low, using a wire wisk to eliminate clumps. Allow it to come to a slow boil, watching closely to avoid scorching.
3. Add more flour if it doesn't thicken or more milk if it seems too thick.
4. When the sauce thickens to a gravy-like consistency, add the cheese. Reduce heat to low and stir until cheese is melted.
5. Add the green chilis.

Assemble:

1. Stir half of the sauce into the shredded chicken.
2. Assemble the enchiladas by rolling this filling into tortillas and place them seam down in a 9 X 13 baking pan. Pour the other half of the sauce on top. Bake, covered, until hot, around 350 or 375 degrees.
3. Top with sliced black olives, diced tomatoes, and sliced green onions.