Chicken Enchiladas with Sour Cream

Title:
Chicken Enchiladas with Sour Cream

Yield:
1 Servings

Categories:
Chili,
Chicken




Ingredients:





          -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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini