1-1/4 lb. skinless, boneless chicken breast (need 3 cups cooked diced chicken)
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. chili powder
1/4 c. chopped onion
1-1/2 cups chicken broth
1 cup sour cream
1 cup salsa
6- 8 - 9" flour tortillas
3 cups shredded Monterey Jack Cheese
1 bunch green onions, chopped

Preheat oven to 350 degrees.

Simmer chicken in water (you can add chicken bouillon to the water) for 15 minutes or until cooked through. Remove from pan; cool first and dice. Don't boil the water or chicken will be tough.

Melt butter in a medium sauce pan over medium-high heat. Add onions, salt & pepper and sauté for 2 minutes. Add the flour and chili powder; stir until well combined. Let this cook for about 1 minute while stirring. Slowly pour in chicken broth, stirring until sauce thickens. Stir in sour cream and salsa; mixing well to combine.

Lay tortillas on kitchen counter and fill the center of each tortilla with diced chicken, sauce and cheese. Start with 1 tablespoon of each. Lay each tortilla in a baking dish seamed side down. Cover with any remaining sauce. Sprinkle with remaining cheese and green onions.

Cover and bake for 25 minutes Uncover and bake for 8-10 minutes.

Suggested Side Dish: Tossed Salad