Sour Cream Chicken Enchiladas

• 8 corn tortillas
• 1/2 c. vegetable oil
• 2 c. (8 oz.) shredded Monterey Jack cheese
• 3/4 c. chopped onion
• 1/4 c. flour
• 2 c. chicken broth
• 1 c. sour cream
• 4 to 6 oz. can jalapeno peppers, seeded and chopped
• 1 small can boned chicken, chopped

1. In skillet, cook tortillas, one at a time, in hot oil for 5 seconds on each side.
2. Place 2 tablespoons of cheese and 1 tablespoon of onion on each tortilla.
3. Roll up.
4. Place seam side down in 11 x 17-inch baking dish.
5. In saucepan, melt butter; blend in flour.
6. Add chicken broth and cook, stirring constantly, until mixture bubbles and thickens.
7. Stir sour cream, chicken and peppers in.
8. Cook until heated through but do not boil.
9. Pour over tortillas.
10. Bake at 375u0b0 for 15 minutes.
11. Sprinkle remaining cheese over top; return to oven only to melt cheese.

corn tortillas, vegetable oil, shredded monterey jack cheese, onion, flour, chicken broth, sour cream, jalapeno peppers, boned chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255708 (may not work)