• Cooking Time:
  • Servings:
  • Preparation Time:



  • Sauce:
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 (8oz) carton sour cream
  • 2 canned jalapeno peppers, seeded and chopped (or one small can of diced jalapeno peppers)


  • To make sauce:
  • Melt butter in a saucepan over medium heat;
  • add flour stirring until smoth.
  • Cook 1 minute, stirring constantly.
  • Gradually add broth; cook, stirring constantly, until thickened and bubbly.
  • Remove from heat; stir in sour cream and jalapeno peppers.
  • To assemble:
  • Preheat oven to 350 degrees.
  • Pour half the sour cream sauce mixture into the bottom of a 13x9 inch baking dish.
  • Put a big scoop of chicken mixture along the center of the tortilla shell.
  • Sprinkle with cheese.
  • Roll tortilla up like a cigar and place seam side down in baking dish.
  • Continue to do this to fill the dish.
  • Pour remaining sour ceam sauce mixture over enchilada's.
  • Sprinkle top with cheese.
  • Bake for 30 minutes until bubbly.

Categories: Mexican 
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