Green Enchiladas

In our small farming community we have a family that is famous for their green Chile. Every year they harvest it, roast it, peel it and dice it. We get to buy the freshly roasted stuff, bottle it and enjoy it year round.  This recipe was created among this Chile growing family and it is amazing.- BarbaraJo

Green Enchiladas

2 TBS butter
2/3 cup onion
2 TBS flour
1 1/2 cups chicken broth
1 cup fresh green chile, chopped
1 clove garlic, minced
1/4 tsp. salt
12 corn tortillas (fresh are always best)
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
2 cups shredded chicken
1 cup heavy cream

Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add broth, then add chiles, garlic, salt. Simmer about 15 minutes to blend flavors, season to taste with salt and pepper. Preheat oven to 350 degrees. In a heavy skillet, lightly fry tortillas in shallow oil. Don't over fry them. You want them soft, not crisp. Combine cheeses. Roll each tortilla with shredded chicken and cheese. Line in a greased 9x13 inch casserole dish. Pour chile sauce over the tortillas and 1 cup of cream evenly over the tortillas. Then sprinkle with remaining cheese. Bake for 20 minutes. Serve with sliced tomatoes.