1 tablespoon vegetable oil
1 small onion, chopped
1 small green pepper, chopped
1 jalapeno pepper, seeded and chopped
5-1/2 cups cubed cooked chicken
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups chicken broth
1 to 2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1 cup sour cream
12 flour tortillas (8 inches)
1-1/2 cups shredded Monterey Jack cheese
Optional: Fresh cilantro leaves and sliced jalapeno
1. 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 to 7 minutes. Stir in chicken. Remove from the heat; set aside.
2. 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 to 2 minutes. Remove from the heat; stir in sour cream. Stir 1 cup sauce into chicken mixture.
3. 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.
4. Bake, uncovered, until sauce is bubbly and filling is heated through, 15 to 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5 to 10 Minutes. If desired, garnish with cilantro and jalapeno slices.
Five Star Recipe
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 5 servings.
Nutrition Facts
2 enchiladas: 1048 calories, 52g fat (23g saturated fat), 225mg cholesterol, 1979mg sodium, 76g carbohydrate (3g sugars, 5g fiber), 67g protein.