Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 1/2 c. chicken broth
3 Tbsp. flour
16 oz. sour cream
2 Tbsp. snipped parsley
??? tsp. pepper, chopped fine
1 medium onion, finely chopped
2 Tbsp. butter
3 c. chopped, cooked chicken
2 (4 oz.) cans chopped chili peppers, drained
2 Tbsp. cooking oil
12 corn tortillas
1 c. shredded Monterey Jack cheese
sliced pitted olives

Preparation

In a saucepan, gradually stir chicken broth into flour.
Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir some of the hot mixture into the sour cream, parsley and pepper.
Return all to hot mixture in saucepan. Set aside.