Monterey Chicken Enchiladas

1¾ cup milk
2 tablespoons cornstarch
2 tablespoons chicken bouillon granules
2 tablespoons butter
½ teaspoon salt
1 cup salsa
2 cups shredded cooked chicken
2 cups (8 oz) shredded Monterey Jack Cheese, divided
2 cups (8oz) shredded cheddar cheese, divided
1 cup sour cream
1 (4 oz) can chopped green chilies
12 (6") corn tortillas
chopped cilantro for garnish - optional

Preheat oven to 350°F.
In a medium saucepan combine milk and cornstarch. Stir till smooth and cornstarch is dissolved. Add chicken bouillon, butter and salt to pan. Cook over medium heat, stirring frequently until mixture is hot and thickened. Stir in salsa. Remove from heat. Spoon ½ cup of the sauce in the bottom of a greased 9" X 13" pan or baking dish. Set remaining sauce aside.
Combine chicken, 1½ cups Monterey Jack cheese, 1½ cups cheddar cheese, sour cream and the green chilies in a large bowl. Heat tortillas. To heat tortillas in a conventional oven, wrap in foil and place in 350°F oven about 10 minutes. To heat tortillas in a microwave, wrap loosely in a damp paper towel. Microwave on HIGH about 10 seconds per tortilla.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam-side-down, in the baking dish.
Pour remaining salsa cream sauce over enchiladas.
Bake uncovered for 30 minutes. Remove from heat and top with reserved Monterey Jack and cheddar cheeses. Return to oven and bake 10 minutes longer or until cheese is melted.
Sprinkle with chopped cilantro.

Makes 6 serving - 2 enchiladas each