Chicken Enchiladas with Jalapeno Sauce

  • Yield: 6 servings


Chicken Enchiladas
1cup cooked, diced broiler-fryer chicken
1/2cup cooking oil
12-- corn tortillas
2packages (8-oz. each) shredded Monterey Jack cheese, divided
3/4cup chopped onion
1/4cup butter
1/4cup flour
2cups chicken broth
1cup sour cream
1cup (4 oz.) jalapenos or green chilies, sliced
Spicy Sauce
1-- finely chopped tomato
1/2cup finely chopped onion
2-- chopped jalapenos
1/4cup tomato juice
1/2teaspoon salt


  1. In small frypan, place oil and heat over medium temperature. Dip tortillas, one at a time, in hot oil. Remove tortilla from oil; on each tortilla place 2 tablespoons of the cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion. Roll up tortilla and place, seam side down, in single layer in 9 x 13-inch casserole. In saucepan, melt butter; add flour, stirring to blend well. Slowly add chicken broth and cook, stirring, until mixture thickens. Stir in sour cream and peppers; continue cooking until heated through but do not boil. Pour over tortillas and place in 350F oven for 30 minutes. Remove from oven; sprinkle remaining cheese on top and return to oven for 5 minutes more or until cheese melts. To serve, top with Spicy Sauce. Makes 6 servings
  2. Spicy Sauce: In small bowl, mix together 1 finely chopped tomato, 1/2 cup finely chopped onion, 2 chopped jalapenos, 1/4 cup tomato juice and 1/2 teaspoon salt.