Spicy Sour Cream Chicken Enchiladas

Ingredients

• 2 canned jalapeno peppers, chopped
• 1 large tomato, finely chopped
• 1/2 cup onion, finely chopped
• 1/4 cup tomato juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin, toasted (toast in dry skillet 30 seconds0)
• 1/2 cup all-purpose flour
• 1/2 cup real butter
• 4 cups chicken broth

• 1 (16 ounce) carton sour cream
• 3 canned jalapeno peppers, chopped

• 20 (6 inch)  corn tortillas
• 2 cups chicken, cooked & chopped
• 4 cups monterey jack pepper cheese, shredded
• 3/4 cup onion, chopped and saueteed in
• 3 tablespoons butter

Directions

1. 1

   -Combine first 6 ingredients; stir well. Cover and chill

2. 2

   -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.

3. 3

   Cook chicken. Chop or shread chicken.

4. 4

   -Mix chicken with 3 cups of cheese and sautéed onions in large bowl.

5. 5

   -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.

6. 6

   -Heat tortillas in microwave for app. 30 seconds (5 at a time).

7. 7

   -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.

8. 8

   -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.