White Chicken Enchiladas

I hope you make these.  In fact, I’m not sure we can speak anymore if you don’t. 
Was that incentive enough? : )
We really like enchiladas but sometimes you want a change of pace from the red-sauced variety.  I make these with a seasoned white sauce and brightened up the flavors by topping with some fresh veg.  These would be quite easy to make a large (or smaller) batch of, and would probably be a good option for when you need to make something ahead of time and just pop in the oven just before dinner.  And if you’re feeling adventurous, try the variation on the bottom of adding chopped zucchini. I know it sounds crazy, but I’ve been making them that way for many years and never had a peep of complaints. So either way, get cookin’! 
WHITE CHICKEN ENCHILADAS
1 large white onion, chopped
2 cloves garlic, minced
3 T oil
3 T butter
1/3 cup flour
salt and pepper
1/2 tsp chili powder
1/2 tsp cumin
1 1/2 tsp oregano
1 1/2 cup milk
1 1/2 cup chicken broth
3 chicken breasts, cooked and shredded or cubed
2 cups shredded cheese ( I used half mozzerella and half cheddar) You can also use pepper jack, monterey jack, or a combination of a couple
6-10 Flour Tortillas (the fewer you use, the more filling they will have)
2-3 tomatoes, chopped
3 green onions, sliced
1/2 bunch fresh cilantro, chopped
Heat oil and butter in skillet over medium high heat.
Add onion and garlic, cook till softened, a few minutes.
Add flour and seasonings, stir and cook for about a minute.
Stir in milk and chicken broth, whisking well.
Fold tortillas in half and sit up like tacos in a 9 by 13 inch glass pan.
Divide chicken between them all.
Pour sauce into all of the tortillas over the chicken.
Divide cheese between them all, saving out 1/2 cup.
Fold tortillas over, then sprinkle with remaining cheese.
Bake at 350 degrees for about 25 minutes.
Top with tomatoes, green onions, and cilantro.
VARIATION:  Add 2-3 cups chopped zucchini with the onions and garlic.
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