|Olive oil||3 Tablespoon|
|Red pepper||1 , trimmed, seeded, and finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Salsa verde||2 Cup (32 tbs) (Jarred)|
|Shredded manchego cheese||1 1⁄2 Cup (24 tbs)|
|7 inch flour tortillas||16|
|Cooked chicken||12 Ounce, shredded (About 3 Cups)|
|Ripe tomato||1 Large, cored and coarsely chopped|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs)|
Preheat the oven to 375°F.
In a 3-quart saucepan heat the oil over low heat.
Add the red pepper and garlic and cook until the pepper has softened, about 3 minutes.
Stir in the chili powder; cook 1 minute.
Whisk in the flour until well combined.
Gradually whisk in the milk.
Cook, stirring continuously, until the sauce is slightly thickened, about 5 minutes.
Remove from the heat and stir in 1 cup of the salsa verde, 3/4 cup of the cheese, and the salt.
Spoon the remaining cup of salsa verde over 1 side of each tortilla and sprinkle with the chicken, tomato, cilantro, and remaining 3/4 cup of cheese.
Roll up the tortillas and place, seam side down, in a large rectangular roasting pan.
Spoon the milk mixture over the tortillas and bake until piping hot, about 30 minutes.