Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Chicken Enchiladas with -Sour Cream

1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups chicken
broth 1 8 ounce carton sour cream 2 canned jalapeno peppers(seeded
and chopped) 1 dozen corn tortillas vegetable oil 1 whole chicken
breast, cooked and chopped 2 cups shredded cheese, divided(use
Monterey Jack) 3/4 cup chopped onion Chopped fresh parsley Picante
Sauce(get a thick kind)(try Pace brand)

Using a heavy saucepan, melt butter over low heat. Add flour and stir
until smooth and consistant. Cook for about a minute while stirring
constantly. Gradually add chicken broth; cook over medium heat,
stirring constantly, until misture is thickend and bubbling. Stir
in the sour cream and chopped peppers. Pour half of sour cream
sauce into a lightly greased 12 x 8 x 2 inch baking dish; set aside
dish and remaining sour cream sauce.

Fry your tortillas in w tablespoons of oil in a medium sized skillet
for 5 seconds on each side or just until tortillas are softened; add
additional oil when necessary. Drain well(use paper toweling).

Place about 1 tablespoon of each of chicken, chease and onion on each
tortilla. Roll the tortillaa up and place seam side ddown in reserved
baking dish. Pour remaining sour cream sauce over the top. Now bake
at 425 for 20 minutes. Sprikle remaining cheese on top, bake an
additional 5 minutes to melt the cheese. Garnish with parsley and
pour on the Picante Sauce. Serves 6. Converted by MMCONV vers. 1.40

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