Chicken Enchilada {tomatillo}

Olive Oil or butter
1/2 medium onion, chopped
garlic
1 1/2 tsp cumin
1/4 c. flour
2 cups chicken stock or broth
chopped cilantro
2-3 pounds of chicken cooked and chopped (can use a deli roasted chicken)
salt
pepper
10 + flour tortillas (I usually use the smaller ones, taco sized and make more of them)
Monterey Jack cheese (or cheddar or Colby)
Sour cream
Herdez green salsa


Saute onion in butter/olive oil 5-7 min.  Add garlic and cumin and cook for another minute.  Sprinkle flour and stir, don't let it burn, gradually add chicken stock to make a sauce.  Stir on low simmer until thick.  Add half (or so) of the green salsa (I use Herdez).  Turn off burner.  Add some cilantro and fold in chopped/shredded chicken.  Season with salt and pepper.


Spread some green salsa on the bottom of 9x13 pan.  Coat tortilla with green salsa and put a scoop of the chicken mixture in the tortilla.  Roll up.  Place in pan.  Once pan is full, pour salsa over top and spread cheese over top.  Bake uncovered for ~30 minutes.


Serve with black beans and Mexican rice.  I use the store bought pouches of Mexican rice (yellow rice).  It's cheap.