1/4 cup flour
1/4 cup butter
1 1/2 cup milk
2 teaspoons chicken bouillon granules
a little Tabasco, about 3 or 4 drops (more if you love it like I do!)
1/2 teaspoon garlic powder
6 to 8 ounces cooked chicken, chopped
1 4 ounce can chopped green chilies,drained
6 to 8 ounces Monterey Jack cheese, shredded
1 1/2 cup sour cream
10 to 12 flour tortillas
a small amount of oil or cooking spray to soften tortillas
1/2 cup Parmesan cheese
Melt butter in a saucepan over low heat.
Stir in flour, milk, chicken bouillon, Tabasco, and garlic powder.
Cook until thickened, stirring constantly.
Add chicken, drained chilies and shredded cheese and mix well.
Stir in sour cream.
Heat tortillas in greased skillet one at a time for a few seconds on each side to soften.
Spoon a couple of tablespoons of chicken mixture into center of each tortilla, roll up and place in a greased 9x13 dish, seam side down.
Pour remaining chicken mixture on top.
Top with Parmesan cheese and bake at 350 until bubbly and heated through, about 20 minutes.