Serving: Serves: 6
Cook Time: 30 minutes
Total Time: 1 hour
INGREDIENTS:
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 jalapeño 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 jalapeño peppers, seeded and chopped
1/4 cup tomato juice
1/2 teaspoon salt
DIRECTIONS:
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.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 520
Total Fat: 35.0 g
Saturated Fat: 18.0 g
Cholesterol: 87.0 mg
Sodium: 850 mg
Carbohydrates: 32 g
Protein: 21.0 g
