Spicy Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 canned jalapeno peppers, chopped
1 large tomatoes, finely chopped
1/2 cup onion, finely chopped
1/4 cup tomato juice
1/2 teaspoon salt
1/2 teaspoon ground cumin, toasted (toast in dry skillet 30 seconds0)
1/2 cup all-purpose flour
1/2 cup real butter
4 cups chicken broth
1 (16 ounce) carton sour cream
3 canned jalapeno peppers, chopped
20 (6 inch) corn tortillas
2 cups chicken, cooked & chopped
4 cups monterey jack pepper cheese, shredded
3/4 cup onion, chopped and saueteed in
3 tablespoons butter

Preparation

-Combine first 6 ingredients; stir well. Cover and chill
-Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
Cook chicken. Chop or shread chicken.
-Mix chicken with 3 cups of cheese and sauteed onions in large bowl.
-Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
-Heat tortillas in microwave for app. 30 seconds (5 at a time).
-Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
-Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.