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Chicken Enchiladas




Source of Recipe


Elaine


List of Ingredients




Chicken Enchiladas


1 cup broiler-fryer chicken, cooked, diced
1/2 cup cooking oil
12 corn tortillas
2 packages (8 ounces each) Monterey jack cheese, shredded, divided
3/4 cup onion, chopped
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 can (4 ounces) jalapeno peppers, sliced
Spicy Sauce, (recipe to follow)


Recipe




In small frypan, place oil and heat over medium temperature. Dip tortillas, one at a time, in hot oil. Remove tortilla from oil; on each tortilla place 2 tablespoons of the cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion. Roll up tortilla and place seam side down, in single layer in 9x13-inch casserole. In saucepan, melt butter; add flour, stirring to blend. Slowly add chicken broth and cook, stirring, until mixture thickens.
Stir in sour cream and peppers; continue cooking until heated through but do not boil. Pour over tortillas and place in 350 degree oven for 30 minutes. Remove from oven; sprinkle remaining cheese on top and return to oven for 5 minutes more until cheese melts. To serve, top with Spicy Sauce.

Spicy Sauce: In small bowl, mix together 1 finely chopped tomato, 1/2 cup finely chopped onion, 2 chopped jalapenos, 1/4 cup tomato juice and 1/2 teaspoon salt.