Increase the butter, flour, broth, and cheese. Double the green chilis. Some of the broth can be substituted with milk or cream. After heating the butter, add one diced onion and 3 cloves of garlic, minced. When onions are clear, sprinkle the flour and mix while cooking for 1 minute. After adding the liquid, add 1 Tbsp cumin, 1/2 tsp salt, 1/2 tsp. pepper and 2 tsp. oregano. If desired, blend the sauce for a smooth consistency. Ladle some of the sauce into each tortilla before you fill it with chicken and cheese.
