|Chicken broth||2 Cup (32 tbs)|
|Corn tortillas/Flour tortillas||12|
|Onion||1 Large, finely diced|
|Cheddar cheese/Monterey jack cheese||6 Cup (96 tbs), grated|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Refried beans||1 Can (10 oz)|
Simmer chicken until tender, reserving 2 c chicken broth.
Debone and dice.
Using a 9" x 13" pan, layer each tortilla with beans, chicken, onion and cheese.
Roll tightly and place in pan.
In a large skillet melt butter.
Add flour and stir until bubbly.
Stir in 2 cups of chicken broth until thickened.
Blend in sour cream.
Pour mixture over enchiladas.
Top with cheese and jalapenos.
Bake at 425° for 20 min.