This dish has a nice bite to it with lots of cheese.
It is equally delicious with cooked pork or beef.

Prep Time: approx. 45 Minutes.
Cook Time: approx. 20 Minutes.
Ready in: approx. 1 Hour 5 Minutes.
Makes 6 servings.

2 tablespoons butter
2/3 cup chopped Spanish onion
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
3/4 teaspoon salt
1 dash ground cumin

12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked
chicken breast meat
1 cup heavy cream
1/4 cup chopped green onion
1/2 cup sliced green olives
1 pint cherry tomatoes

Directions

Prepare salsa verde:
Melt butter in saucepan over medium heat.
Saute the onion until soft. Stir in the flour.
Add the broth, then add the chiles, garlic, salt, and cumin.
Simmer about 15 minutes to blend flavors, then set aside.
Preheat oven to 350 degrees F (175 degrees C.)

In a heavy skillet, lightly fry tortillas in shallow oil,
being careful not to make them too crisp to roll.
Combine the cheeses and keep 1/2 cup aside for topping.
Dipeach tortilla in salsa verde (both sides.)
Place 2 heaping tablespoons chicken and about 2
tablespoons cheese down the center of each;
roll and place seam side down in a shallow dish.

After all the rolled tortillas are in the dish, spoon
additional salsa verde over them and then cover evenly with heavy
cream. Sprinkle with remaining 1/2 cup cheese mixture, and
with the green onions.

Bake uncovered in preheated oven for 20 minutes. Serve
immediately, garnished with the olives, cherry tomatoes, and with
additional salsa on the side.