SPICY CHICKEN ENCHILADAS
- 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.
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.