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Serving: Serves: 6
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 can (10 3/4 ounces) chicken broth, undiluted
3/4 cup water
1 8-ounce carton commercial sour cream
2 canned jalapeρo peppers, seeded and chopped
12 corn tortillas
Vegetable oil
3/4 cup chopped cooked chicken
2 cups (about 8 ounces) shredded Monterey Jack
cheese, divided
3/4 cup chopped onion
Chopped fresh parsley
Enchilada Relish (Below)
1 large tomato, finely chopped
1/2 cup finely chopped onion
1 to 2 canned jalapeρo peppers, seeded and
chopped
1/4 cup tomato juice
1/2 teaspoon salt
1. 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.
2. 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. 3. 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 degrees 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. ENCHILADA RELISH Combine all ingredients; stir well. Chill. Each serving: 520 calories, 21 g protein, 32 g carbohydrates, 35 g total fat (18 g saturated), 87 mg cholesterol, 850 mg sodium.  Based on individual serving.
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