Ingredients:

-Chicken

-Monterey Jack

-Minced garlic

-Onion

-Green chilies 

Chicken seasoning:

-Salt

-Pepper

-Garlic powder

-Onion powder

-Cumin

Sauce:

-Butter

-Flour

-Chicken Broth

-Green chilies

-Plain Greek yogurt

-Monterey jack 

-Tortillas

-Green Onion

-Cilantro

Directions:

Begin by cooking the chicken breast. Cook in a skillet with avocado oil and minced garlic. Season with garlic and onion powder, cumin, salt and pepper. Once chicken is cooked, shred the chicken. In a separate skillet prepare the sauce mixture by making a rue. Melt butter, add the flour and whisk. Once thick paste and golden brown add in the chicken broth. This will begin to thicken. You can sprinkle in cheese, add the green chilies. Then add the plain greek yogurt. Season with onion and garlic powder. Allow to simmer and let the sauce thicken. Set aside. Mix in a bowl with green chilies, onion, shredded monterey jack, and minced garlic. Next place chicken mixture into a tortilla and roll up and place in a greased pan. Continue until all the chicken is used up. Spread the sauce over the tortillas. Sprinkle more cheese on top. Then bake in the oven at 375℉ for about 20 minutes. They should start to turn a golden brown. Then broil for 1-2 minutes. Remove from the oven and let cool. Top with green onion and cilantro. Enjoy!