Chicken Enchiladas

from the kitchen of Cynthia

3 large chicken breasts
1 can diced green chilies
2 cups grated cheese
Flour tortillas

Sauce:
¼ cup margarine
3 Tablespoons flour
¾ cup chicken broth (from
boiled chicken)
1 ¼ cups milk
½ tsp chicken bouillon granules

Boil chicken breasts and save broth. While chicken is cooling, make the sauce. Melt the margarine in a medium saucepan, add flour and mix well, add chicken broth and mix with a whisk until smooth, add milk and bouillon. Bring to a boil and stir until thick. Salt to taste. Mix green chilies, diced chicken, and 1 ½ cups grated cheese in a bowl. Moisten with some of the sauce. Put about ½ cup of chicken mixture in each flour tortilla and rollup and place in a 13x9 baking dish (put a little sauce in the bottom of pan first). Cover with remaining sauce and cheese. Heat in microwave until cheese is melted or in oven at 350 for 30 minutes.