Chicken Enchilads Piedras by Dad

3 or 4 boned chicken breasts
1 medium onion, chopped
1 tablespoon chili powder
14 corn tortillas
1 tablespoon butter or margarine
1 tablespoon flour
your favorite medium strength green salsa
2 small cans chopped green chilies (peeled are best)
salt and pepper to taste
1 cup each cheddar and Monterrey jack cheeses
1 cup milk

Meat: Preheat 2 tablespoons of vegetable oil in large skillet. Chop chicken and put in skillet with one can of chilies (drained) and the onion. Add chili powder and salt and pepper. Stir-fry until a good simmer gets going, reduce heat and cover. Insure the chicken doesn't dry out, add small amounts of water if needed. It should simmer until the meat is almost flaky and the aroma is driving you crazy. About 45 minutes.
Sauce: Melt butter in a medium saucepan. Add flour and a dash of salt, stir until well mixed. Slowly add milk and stir over medium heat until sauce begins to thicken. Add Monterrey jack cheese, 1 small can of green chilies, drained, and green salsa to taste, set aside. Don't make the sauce too soon (I always wait until the enchiladas are assembled before making the sauce so it doesn't thicken too much).
Assembly: In a small skillet on medium-low heat, warm about a quarter cup of vegetable oil. I assemble enchiladas in a glass 13x9 inch baking dish; seems to work best for me, warm tortillas one at a time in the oil until pliable, drain, then put about a fat tablespoon of meat in the tortilla and roll it up. Place in the baking dish. You may have to vary the amount of meat depending on the size of your tortillas. When the pan is full, about 14 enchiladas, cover them with the sauce. Cover sauce with the cheddar cheese. I sprinkle sliced black olives over the cheese, you can add whatever you think you will like. Bake at 350 about 30 to 45 minutes, until the cheese is melted and there is bubbling around the edges.