Enchiladas Aztecas

• 8 ounces monterey jack pepper cheese, shredded
• 8 ounces monterey jack cheese, shredded
• 8 ounces cheddar cheese, shredded
• 4 tablespoons butter or 4 tablespoons margarine
• 4 tablespoons flour
• 1/2 cup milk
• 1 cup canned chicken broth
• 1 teaspoon salt, plus additional to taste
• 1/4 teaspoon msg (optional)
• 1/4 teaspoon fresh ground black pepper, plus additional to taste
• 1/4 teaspoon garlic granules
• 2 cups chopped cooked chicken
• 1/4 cup chopped ripe olives
• 1/2 cup chopped tomato
• 1/2 cup chopped onion
• 1 (4 ounce) can diced green chilies
• 12 corn tortillas
• peanuts or canola oil

1. Toss shredded cheeses together, and set aside.
2. In a medium saucepan, combine butter and flour over medium heat.
3. Cook, stirring frequently, until bubbly.
4. Whisk in milk and chicken broth, and continue whisking until smooth.
5. Add spices and half of the mixed cheeses, and stir until cheese is melted and sauce is smooth.
6. Continue cooking, stirring frequently, until thickened.
7. Add chicken, olives, tomato, onions, and green chiles, adjust seasonings to taste, and set aside to cool.
8. Dip each tortilla in hot oil to soften.
9. Place about one third cup of chicken mixture on each tortilla, and roll up tightly.
10. Place seam side down in a lightly oiled 9"x13" baking dish.
11. Top with remaining cheese, and bake at 350 degrees F for 25-30 minutes or until heated through and cheese is bubbly.
12. Enchiladas can be frozen before final topping with cheese.
13. Thaw completely before topping with cheese and baking.

pepper cheese, cheese, cheddar cheese, butter, flour, milk, chicken broth, salt, fresh ground black pepper, garlic, chicken, chopped ripe olives, tomato, onion, green chilies, corn tortillas, peanuts

Taken from www.food.com/recipe/enchiladas-aztecas-82758 (may not work)