Chicken Enchiladas

Filling:
2 Tbl margarine
1/4 cup flour
1 1/2 cups milk
1 4 oz can diced green chiles, mild
1 4oz can sliced mushrooms
2 cups cooked shredded chicken meat

Melt margarine in medium saucepan, add flour and stir until absorbed and flour has begun to cook. Whisk in milk to make a rue. Add chiles, mushrooms and chicken, stirring until well blended.

Assembly:
You'll need a total of about 24 10-inch tortillas, either corn or flour. Warm tortillas a few at a time either in a frying pan or in the microwave so that they are pliable. Place one tortilla on a plate, place a generous spoon of filling just off center and top with a palmful of grated cheddar or jack cheese. Roll up and place seam side down in a baking dish. Repeat with remaining tortillas until filling is used, placing side by side in the baking dish.

In a bowl mix a 40 oz can of mild enchilada sauce with a 12 oz can of diced tomatoes and spoon over enchiladas in baking dish. Top each with a palmful of grated cheddar cheese and bake at 350F until hot, about 30 minutes.