Mom's Chicken Enchiladas

1/2 c. chopped onion

2 T. butter

3 T. flour

2 c. chicken broth

1 can green chilies

1 clove garlic

3/4 t. salt

cumin (to taste)

8 corn tortillas

filling

Saute onion in butter until translucent. add flour; mix well. stir in chicken broth and cook until thickened. add chilies, garlic, salt, and cumin. fry tortillas in small amount of hot oil a few seconds until limp.

Filling:

2 c. cooked chicken

6 chopped green onions

2 c. shredded jack cheese

fill tortillas with 2-3 T chicken, onion and cheese; top with 2-3 T sauce, roll up tortillas and place in 9x13 pan. top with remaining sauce and cheese.

bake 350 for 15 min until cheese melts. top with sour cream and olives