Easy Creamy Chicken Enchiladas

• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon vegetable oil
• 5-1/2 cups cubed cooked chicken
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 to 2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup sour cream
• 12 flour tortillas (8 inches)
• 1-1/2 cups (12 ounces each) shredded Monterey Jack cheese

1. In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside.
2. For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas.
3. Bake, uncovered, at 350u0b0 for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

onion, green pepper, pepper, vegetable oil, chicken, butter, allpurpose, chicken broth, ground cumin, garlic, salt, white pepper, sour cream, flour tortillas, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/easy-creamy-chicken-enchiladas/ (may not work)