Chicken Enchiladas
  • Servings: 6
  • 12 corn tortillas
  • ½ c. oil
  • 2 pkg (8oz each) Monterey Jack
  • Cheese
  • 1 chicken, cooked and diced (Can use a deli chicken)
  • ¾ c. chopped onion
  • ¼ c. butter
  • ¼ c. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (40z) jalapenos or green chilies, sliced
  • Spicy Sauce
  • 1 finely chopped tomato
  • ½ cup chopped onion
  • 2 jalapenos( diced fine)
  • ¼ c. tomato juice
  • ½ tsp. salt
  1. In small nonstick skillet, heat oil until hot enough to fry. Dip tortillas in hot oil, one at a time until soft. Drain on paper towels. Make one at a time. Place 2 TBL. cheese, 1 ½ TBL chicken, and 1 TBL. onion in the middle of tortilla. Roll up and place seam down in a 9 X 13 inch casserole dish. Make the rest of the tortillas and set aside.
  2. In a saucepan, melt butter. Add flour slowly, whisk until blended. Simmer for about a minute, stirring to prevent burning. Add broth; cook stirring constantly until mixture thickens and bubbles. Add sour cream and peppers. Whisk and cook on low until heated through and smooth. Pour mixture over tortillas.
  3. Bake in 350 degree oven for 30 minutes, covered. Sprinkle remaining cheese on top and cook uncovered for 5 minutes or until cheese melts. Mix spicy sauce ingredients and serve cold or heated on top of enchiladas.
Recipe easily doubles for a crowd. I always double butter/sour cream mixture for extra