Chicken enchiladas

0 likes 0 comments Recipe by Judy Walton

Ingredients

1/4 cup butter 1/4 cup flour 2 cups chicken broth 1 (8 oz.) carton sour cream 2 canned jalapenos oil 1 whole chicken breast, cooked and chopped 2 cup Monterey Jack cheese 3/4 cup chopped onion cumin to taste

Directions

1. Melt butter. Add flour. Stir. Cook 1 minute. Gradually add chicken broth. Cook over medium heat until thick and bubbly. Stir in sour cream and chopped peppers. Pour 1/2 of sauce in lightly greased 12x8 dish. Soften tortillas by quickly dipping in hot oil. (A few seconds on each side). Place 1 Tbsp. each on tortillas: chicken, cheese, onion. Roll up. Put in pan. Pour remaining sauce on top. Bake 20 minutes at 425. Sprinkle remaining cheese on top and bake 5 additional minutes.

main courses, chicken December 08, 2013 03:00