Chicken Enchiladas with Creamy Salsa Sauce

• 3 Tbsp. butter
• 1/2 cup diced yellow onion
• 3 Tbsp. all-purpose flour
• 1 1/2 cups chicken broth (I get this from my weekly roasted chicken)
• 1/4 tsp. salt
• ground pepper
• 1/2 cup tomato-based salsa
• 1 cup sour cream
• 8 large corn tortillas (we use flour, since we can’t find corn here)
• 3 cups diced cooked chicken (from the weekly roast chicken)
• 6 green onions, chopped
• 3 cups grated Monterey Jack cheese
• sliced black olives, for garnish

In a medium saucepan over medium heat, melt the butter. Add onion and saute until tender, about 5 minutes. Add flour and stir until bubbly. Add broth, salt, and pepper to taste and stir until mixture boils and thickens, about 2 minutes. Stir in the 1/2 cup salsa. Remove from heat, and slowly stir in the 1 cup sour cream, and mix well.

Cover the bottom of a 9×13 inch baking dish with one-third of the sauce. Lay a tortilla on a flat surface, and add about 2 tablespoons chicken, 1 tablespoons sauce, a few green onions, and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish on top of the sauce. Repeat with the remaining tortillas. Pour remaining sauce over all, and sprinkle with the remaining cheese. Cover and bake for 30 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the olives and green onions.