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.

Creamy Cheese Enchiladas

6 flour tortillas
3 cups shredded Monterey jack cheese
6 tablespoons chopped scallions
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can green chiles, seeded and chopped

Fill each tortilla with 1/2 cup cheese and 1 tablespoon scallion. Roll each and place in an 8-inch square dish. Melt butter. Add flour. Stir in chicken broth until thick. Remove from heat and add sour cream and green chiles. Pour over the tortillas. Bake at 350 degrees F for 20 minutes.

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.