Chicken Enchiladas

Serves 8
White Sauce:
1/4 c. olive oil
1/4 c. diced onion
1/4 c. wheat flour
2 c. skim milk
2 t. chicken boullion
1/2 t. salt
1 small can diced green chilis (4oz)
1/2 c. sour cream (add after thickened)

Other ingredients:
8 Wheat flour tortillas
1 1/2 lb cooked chicken
(3 cups or 2 breasts)
1 1/2 c. shredded mozzarella cheese

Directions:
1. Saute onion in olive oil. Whisk in wheat flour, then skim milk.
2. Thicken with remaining ingredients- adding sour cream last.
3. Divide the white sauce in half.
4. Stir the chicken into one part of the white sauce and spread onto 8 tortillas.
5. Sprinkle the cheese into the tortillas, then wrap them up.
6. Spread a little of the white sauce on the bottom of a 9x13 casserole dish.
7. Place the enchiladas in the pan and drizzle the remaining sauce on top of the tortillas.
8. Bake at 350 for 15 minutes just to heat up.
8. We serve it with lettuce, tomatoes, and rice.