Sour Cream Chicken Tortillas

This is a very basic recipe that can be enhanced to suit your taste. As directed, it is very good. I have added more peppers and Tabasco on occasion. I have also used fresh garlic and added onion. Sometimes I use cheddar cheese in the chicken mixture as well as Monterey Jack. Salsa can be added too. I have even used a combination of salsa and enchilada sauce poured on top. It is all good! Make it your own, however you like it, or just stick with the original. It reheats well and is very hardy. A good way to expand your use of chicken. We all need a little variety every now and then. It can also be made ahead of time, refrigerated and baked later.

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.
Enjoy!