|All purpose flour||1⁄4 Cup (4 tbs)|
|1% milk||1 1⁄3 Cup (21.33 tbs)|
|Shredded monterey jack cheese with jalapeno peppers||2 Ounce (1/2 Cup)|
|Green onion with tops||1 , chopped to make 2 tablespoons|
|7 inch corn tortillas||4 , thawed if frozen|
|Medium hot salsa||1⁄2 Cup (8 tbs)|
1. ln a medium-size saucepan, whisk the flour and milk over moderate heat. Cook, stirring frequently, for 7 minutes or until thickened. Stir in 1/4 cup of the cheese and the green onion; cook the sauce 2 minutes longer or until the cheese is melted and the flavors are well blended.
2. Preheat the oven to 350°F and grease an 8-inch square baking dish. Half-fill an 8-inch skillet with water and bring to a simmer over low heat. Quickly dip a corn tortilla in the skillet to soften it slightly and place on a plate. Spoon 1 tablespoon of the cheese sauce in a strip down the center and top with 1 tablespoon of salsa. Roll up and place seam-side-down in the baking dish. Repeat with the remaining tortillas.
3. Pour the remaining sauce over all and bake for 20 minutes or until bubbly and lightly browned. Top with the remaining salsa and shredded cheese. Serve immediately with tomato and avocado slices.