¼ c. butter
¼ c. flour
1 can chicken broth
1 lb. chicken breast, thinly sliced
½ onion, chopped
¼ c. butter, melted
½ tsp. cumin
½ tsp. garlic salt
½ lb. Monterey Jack cheese
¼ lb. Pepper Jack cheese
8 flour tortillas
⅛ c. milk
½ c. sour cream
cilantro, chopped
jalapenos, chopped

Preheat oven to 350 degrees. Lightly grease a 9×13 casserole dish. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly; gradually whisk in chicken broth. Bring to a boil, stirring frequently. When slightly thickened, remove from heat. Sauté onion and chicken in ¼ cup butter. Season with cumin and garlic salt; set aside. Grate cheeses and mix together. Spoon about ¼ cup each of chicken mixture and grated cheese down center of each tortilla; roll and secure with toothpick, if necessary. Place in prepared pan. Mix milk and sour cream with sauce; pour over rolled enchiladas. Bake 30 minutes or until hot and bubbly. Remove from oven; garnish with remaining grated cheese, cilantro and jalapenos as desired.