Chicken Enchiladas (

Recipe courtesy of Angela&Frank

8 - 6" tortillas

½ c. chopped onion

4 cloves garlic, minced

¼ tsp. pepper

2 Tbsp. margarine or butter

2 Tbs. all purpose flour

1- 8 oz. carton dairy sour cream

2 c. chicken broth

1cup shredded Monterey cheese (4oz.)

1 or 2 cans of jalapeno chili peppers, rinsed, seeded, & chopped OR 1 - 4 oz. can diced green chili peppers drained)

2 c. chopped cooked chicken (seasoned)

Sliced green onions

Sliced pitted ripe olives

Chopped tomatoes

Wrap tortillas in foil. Heat in a 350 degree oven for 10 to 15 minutes or till softened.

For sauce, in a sauce pan cook onion, garlic, and pepper in margarine or butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once.

Cook and stir till thickened and bubbly. Remove from heat; stir in ½ cup of the cheese.

For filling, stir ½ c. of the sauce in with the chicken. Place about 1/4 c. filling in each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12X7 ½ X2" baking dish. Top with remaining sauce. You can prepare up to this point and put in fridge until you are ready to put in the oven.

Bake covered in a 350 degree oven about 35 minutes or till heated through.

Sprinkle with remaining cheese. Bake uncovered about 5 minutes more or till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.

Preparation Time: 20 min

Servings: 4