Green Chili Cheese Enchiladas

8

1 package flour tortillas 1 large can green chili enchilada sauce ¼ C. Chicken Boullion ¼ C. Olive Oil ½ C. butter ½ C. flour 8 C. water 2 1b. block jack cheese

Warm olive oil in 8-10 qt. saucepan Add butter until it melts (slowly as to not burn) Sprinkle in flour, and whisk until smooth Let bubble over medium high heat about 1 minute Add warm water and boullion until mixture begins to boil Add green chili sauce, warm until easy boil Use a Cuisinart mixer to grate the fresh jack cheese Warm the tortillas in a skillet Pour about ½-1 cup of the warmed enchilada sauce into a 13 x 9 inch pan. Fill each tortilla, one at a time, with jack cheese. Coat the tortillas slightly with the enchilada sauce in the pan as you fill. Roll up each tortilla as you fill them. Pour 2-4 cups of sauce over the rolled enchiladas. Sprinkle with about 1 cup cheese. Bake at 350 degrees until bubbly, about 30 minutes. Use remaining, warmed, sauce to serve with heated enchiladas. Enjoy!!