This is one of my favorite dinners. Sometimes I like to use the whole roasted chicken you can buy in the deli at the grocery store. They have wonderful flavor and it also saves prep time.
2 tablespoons butter
2/3 cup chopped Spanish onion
3 tablespoons all-purpose flour
1 14 oz can chicken broth
2 4 oz cans chopped green chile peppers
2 cloves garlic, minced
3/4 teaspoon salt
1 tsp ground cumin
16-18 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft Add garlic, saute a minute longer. Stir in the flour. Add the broth, then add the chiles, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside 1 cup for topping and add shredded chicken to remaining sauce. Preheat oven to 350 degrees F (175 degrees C.)
Spray both sides of tortilla with cooking spray and lightly fry tortillas, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Place 2 heaping tablespoons of chicken salsa verde mixture and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture. Bake uncovered in preheated oven for 20 minutes. Serve immediately.