Chicken Enchiladas With Spicy Sauce

• 1/4 c. butter
• 1/4 c. flour
• 2 c. chicken broth
• 18 oz. sour cream
• 3/4 c. chopped onions
• 2 jalapeno peppers, seeded and chopped
• 12 corn tortillas
• 1 whole chicken, cooked and chopped
• 2 c. (8 oz.) shredded Monterey Jack cheese

1. Melt butter in saucepan over low heat.
2. Add flour, stirring until smooth.
3. Cook 1 minute, stirring constantly.
4. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
5. Stir in the sour cream and chopped peppers.
6. Pour half of the sour cream sauce into a lightly greased 12 x 9 x 2-inch baking dish; set aside dish and remaining sauce.
7. Fry the tortillas, one at a time, in 2 tablespoons of oil for 5 seconds on each side or until softened.
8. Place 1 tablespoon each of chicken, cheese and onions on each tortilla and roll up. Pour remaining sauce over top.
9. Bake at 425u0b0 for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more.
10. Garnish with Spicy Sauce.

butter, flour, chicken broth, sour cream, onions, peppers, corn tortillas, chicken, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880675 (may not work)