amish Chili Verde?

I have two favorite cookbooks, and both of them are Amish. Those Amish sure know how to cook, I guess!
One of my and my family's favorites, is from the cookbook Wholesome Sugarfree Cooking. The recipe is for Chili Verde (Green Chili Enchiladas). It is fairly easy to assemble and can be made ahead of time if you choose (actually, the flavors are better is you do so!)
So, here is the recipe.

Chili Verde

Sauce:
1/4 c. olive oil
1 small onion, chopped
2 large garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon black pepper ( I don't add this)
3 cups chicken broth
2 (4oz) cans of green chilies, diced (now, you can buy them already diced- I buy mild ones)
1/2 teaspoon oregano
1 teaspoon salt ( I leave out)
2-3 Tablespoons flour

10-12 flour tortillas
8 oz. Monterrey jack cheese

Heat oil in saucepan. Add onion and garlic; cover and cook on low for about 5 minutes. Raise heat to medium, stir in flour, cumin, and pepper. Stir for 2 minutes. Remove from heat and gradually pour in broth, whisk to remove lumps. Add remaining ingredients and bring to boil. Cook on low and simmer for 30 minutes. The finished mixture should be fairly thick. Allow to cool slightly. Drench tortillas in this mixture (if you want, add refried beans, cooked chicken, etc. at this point!) and cheese. Roll and place in baking dish, side by side. Cover with remaining sauce and cheese. Cover ends to keep from drying ( I foil the entire dish, after 10 minutes remove the foil to brown slightly).
Bake at 350 for 15 minutes.

Enjoy!