Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 8 corn tortillas; 2 c. shredded Monterey Jack cheese; 3/4 c. chopped onion; 1/4 c. butter; 1/4 c. flour; 2 c. chicken broth; 1 can deboned chicken or cooked cubed chicken; 1 c. sour cream; 1/4 c. chopped bell pepper; 4 to 6 jalapenos, chopped (to desired hotness!)

10 ingredients

6 steps

Ingredients

8 corn tortillas
2 c. shredded Monterey Jack cheese
3/4 c. chopped onion
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 can deboned chicken or cooked cubed chicken
1 c. sour cream
1/4 c. chopped bell pepper
4 to 6 jalapenos, chopped (to desired hotness!)

Directions

1

Lightly fry tortillas to soften, one at a time.
2

Fill each with 2 tablespoons cheese and a sprinkle of onion. Roll and place in a 9 x 13-inch baking dish.
3

Melt butter.
4

Blend in flour. Add chicken broth, stirring constantly, until thickened. Stir in chicken, sour cream, bell pepper and jalapenos.
5

Pour sauce over tortillas.
6

Bake at 375° until sauce is bubbling.

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