Chicken Enchiladas 
Category: Poultry
Preparation Level: moderate

Ingredients: 
4 chicken breast halves, poached (about 2 cups of chopped chicken meat)
10-16 corn tortillas, steamed
10-16 ounces Monteray Jack Cheese, shredded
1/2 cup sliced green onion
1/2 cup butter
1/2 cup flour
4 cups warm chicken broth
2 cups regular or low fat sour cream
8 ounces whole green chiles, chopped (reserve liquid)

Garnishes:
Chopped fresh tomatoes
Shredded cheddar cheese
Sliced olives, green or black
Avocado slices or guacamole
Sliced green onions

Instructions:
Make the sauce: Melt the butter over medium heat in a large saucepan. Add flour and stir. Cook for 5 minutes without browning. Add chicken stock while stirring and cook sauce until thickened. Stir in sour cream, chilis and reserved liquid from chilis. Remove from heat.

Combine chicken, green onions and Monteray Jack cheese.

In a 13 x 9 baking dish, spread some sauce over the bottom. Assemble the enchiladas by filling steamed tortillas with chicken mixture and laying them close together, seam side down. Fill the dish and cover enchiladas with the remaining sauce.

Bake for 30-45 minutes in a 350 degree oven. They are done when they are bubbling. Garnish and serve.