Rich Chicken Enchiladas
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned chicken broth||10 3⁄4 Ounce, undiluted (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Commercial sour cream||8 Ounce (1 Carton)|
|Canned jalapeno peppers||2 , seeded and chopped|
|Vegetable oil||2 Tablespoon (Adjust Quantity As Needed)|
|Chopped cooked chicken||3⁄4 Cup (12 tbs)|
|Shredded monterey jack cheese||8 Ounce, divided (2 Cups)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped fresh parsley||3⁄4 Cup (12 tbs)|
|Enchilada relish||1⁄2 Cup (8 tbs)|
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in sour cream and chopped peppers.
Pour half of sour cream sauce into a lightly greased 12 x 8 x 2 inch baking dish; set aside dish and remaining sour cream sauce.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary.
Drain on paper towels.
Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish.
Pour remaining sour cream sauce over top.
Bake, uncovered, at 425° for 20 minutes.
Sprinkle remaining 1 1/4 cups cheese on top; bake an additional 5 minutes or until cheese melts.
Garnish tortillas with parsley, and serve with Enchilada Relish.