Chicken Enchiladas - cooking recipe

Ingredients

cooked diced chicken
12 corn tortillas
1/2 c. oil
Monterey Jack cheese or Cheddar
3/4 c. onion, chopped
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1/2 c. chopped jalapeno or sliced green chilies

Preparation

Dip tortillas in hot oil. Place chicken, onion and cheese in each tortilla and roll and place in baking dish. In saucepan, melt butter and add flour. Stir until well blended. Slowly, add chicken broth and cook until mixture thickens. Stir in sour cream and peppers; do not boil. Pour over tortillas. Bake 30 minutes. Sprinkle with cheese and cook for 5 minutes more.