Shredded Beef or Chicken Enchiladas

I like to add rice and a bean spread to the inside of my tortilla before I add the other ingredients. And then I like to spread cheese, and sour cream over the folded tortilla's. Lastly I sprinkle chopped green or regular onions, green chiles, and tomatoes over the top.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  tablespoon butter
• 2  medium onions, chopped
• 1  garlic clove, minced
• 2  tablespoons all-purpose flour
• 1  cup chicken broth
• 1  cup milk
• 2 (4 ounce) cans  chopped green chilies
• 1  cup  shredded cheddar cheese
• 2  green onions with tops, thinly sliced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 1 1⁄2 cups  shredded  cooked beef or 1 1⁄2 cups  cooked chicken
• 12  flour tortillas or 12  corn tortillas
•  sour cream
•  salsa

Directions

1. In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt, and cumin.
2. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minute stirring occasionally. Set aside.
3. Grease a 13 inches baking dish.
4. Spoon a little in the center of each tortilla; spread to edges. Place about 2 T meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 T on top of meat.
5. Roll up tortillas and place in baking dish seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese.
6. Bake, uncovered, at 350 degrees for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.