Boil chicken with 2 teaspoons garlic; cover and simmer 15-20 minutes or until chicken is done. Remove chicken and cut into thin strips. Reserve liquid.
In skillet, saute onion until tender. Add remaining garlic, chilies, and seasonings; saute 1 minute. Stir in flour until blended. Gradually stir in 1 cup chicken broth, milk and reserved liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add 1 cup cheese and stir until melted.
Combine chicken with 1 cup cheese; set aside. In skillet heat remaining broth. Dip tortillas in broth, 1 at a time, until limp, about 5 seconds each side. Spoon about 1/4 cup chicken mixture down center or each tortilla; sprinkle with one tablespoon green onion. Roll up and place seam side down in a 13x9 baking dish coated with cooking spray. Pour remaining sauce evenly over tortillas.
Cover and bake 400 degrees for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; cover and let stand 5 minutes. Garnish with remaining green onions.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 6|
|Calories from Fat: 364 (63%)|
|Amt Per Serving||% DV|
|Total Fat 40.4g||54 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 136.2mg||42 %|
|Sodium 927.7mg||32 %|
|Potassium 412.1mg||11 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 14.9g|
|Protein 35.8g||51 %|
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Calories per serving: 575
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