Chicken Enchilada

1 Teaspoon butter
1 Small onion finely chopped
1/2 Teaspoon minced garlic
1/4 Teaspoon cumin
2 Tablespoons flour
1 1/2 Cups chicken broth
4 oz can chopped green chilies
Salt and pepper
Oil
Fresh tortillas
2 Cups shredded cooked chicken
2 Cups shredded cheese
2 Small tomatoes


Cook chicken and shred.

Melt butter in a medium sauce pan over medium heat. Add the onion and saute until softened, about 3 minutes.

Add garlic and cumin and saute for 1 minute longer. Stir in the flour until well combined and cook for 1 more minute.

Slowly stir in broth. Cook until sauce thickens, about 3 minutes.

Stir in green chilies, season to taste with salt and pepper. Reduce heat and simmer for 15 minutes.

Preheat oven to 350 degrees.

Cook tortillas using oil

Combine chicken with 1/2 cup of the green sauce.

Sprinkle cheese on a tortilla and add chicken mixture. Roll and repeat.

Pour the remaining sauce over the folded tortillas. Top with the remaining cheese.

Bake for 20 minutes. Sprinkle with the chopped tomatoes and serve.