3 cups cooked chicken, finely chopped
1 cup onion, chopped
¼ cup margarine
¼ cup all-purpose flour
2 cups low-salt chicken broth
8 ounces sour cream, room temperature
2 cups Cheddar cheese, shredded
4 ounces mild green chilies, drained and chopped
1 teaspoon ground cumin
12 6- inch corn tortillas or
10 8-inch flour tortillas
green onions, chopped
black olives, sliced
In medium microwave safe dish microwave margarine on high (M=10) for 30 seconds.
Stir in onions, cover with plastic wrap and microwave on high (M=10) for 2 minutes or until onions are tender.
Stir in flour then chicken broth, and microwave on high (M=10) for approximately 5 minutes, stirring after every minute until thickened.
Remove from Advantium oven; stir in sour cream.
In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and cumin; mix well.
Dip each tortilla into remaining sauce to soften; fill each with equal portions of chicken mixture.
arrange in greased baking dish.
Spoon remaining sauce over tortillas.
Cook according to appropriate settings below, or until bubbly.
Sprinkle with remaining cheese.
When done, garnish with green onions, tomatoes and olives.
Serve with additional sour cream if desired.