1 C milk
1/2 C chicken broth
2 Tbs all-purpose flour
1/4 tsp pepper
1/2 C Monty Jack cheese (Cheddar is also good)
1 tsp lime juice
1 pinch salt or to taste
8 6-in corn tortillas
2 C cubed, cooked chicken (about 10 oz cooked)
1/4 C thinly sliced green onions (regular onions work too)
1-2 medium garlic clove(s), minced
1/2 tsp ground cumin
1/4 tsp chili powder
1-2 pinches salt or to taste
1/2 C Monty Jack cheese (again, Cheddar is just fine)
2-3 Tbs canned chopped mild green chiles (I use an entire 4 oz can)
Preheat oven to 350F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray. Set aside.
In a medium saucepan, whisk together the milk, broth, flour, pepper and salt. Bring to a simmer over med-high heat. Reduce the heat and simmer for 5-6 minutes, or until the mixture thickens slightly, whisking occasionally.
Whisk in the 1/2 C cheese and lime juice. Remove from the heat. Set aside.
To soften the tortillas, wrap in aluminum foil and warm in the oven for 5-10 minutes.
Meanwhile, in a medium bowl, stir together the chicken, green onions, garlic, cumin, chili powder and 1-2 pinches of salt.
To assemble, place the tortillas on a flat surface. Spread 1/4 C chicken mixture and 1 Tbs cheese in the center of each. Roll up jelly-roll style and place with the seam side down in the baking dish. Pour the sauce over the enchiladas. Sprinkle (or spoon over) with the chiles.
Bake for 20-25 minutes or until the filling is warmed through.