Ingredients
1 tablespoon vegetable oil1 small onion, chopped1 small green pepper, chopped1 jalapeno pepper, seeded and chopped5-1/2 cups cubed cooked chicken1/4 cup butter, cubed1/4 cup all-purpose flour3 cups chicken broth1 to 2 tablespoons ground cumin1 teaspoon garlic powder1 teaspoon salt1/2 teaspoon white pepper1 cup sour cream12 flour tortillas (8 inches)1-1/2 cups shredded Monterey Jack cheese Optional: Fresh cilantro leaves and sliced jalapeno
Preparation
Preheat oven to 350°. In a large skillet, heat oil over medium heat; add onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from the heat; set aside.
In a small saucepan, melt butter over medium-high heat. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in sour cream. Stir 1 cup sauce into chicken mixture.
Spoon 1/2 cup chicken mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining sauce over enchiladas.
Bake, uncovered, until sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10. If desired, garnish with cilantro and jalapeno slices.
