Chicken Enchiladas in Sour Cream Sauce

These are the best enchiladas I've ever tasted, and I've eaten lots of enchiladas! I got this recipe years ago from my dear friend Rina, the first year we met. She told me the story of where she got them, but I can't remember it now. I just remember that they are authentic, and they are fabulous!

12 corn tortillas

• 2 c. cooked chicken
• 1/2 large onion, chopped
• 1/2 c. butter
• 1/4 c. flour
• 2 c. (or 1 can) chicken broth
• 1 4 oz. can diced jalepeno peppers
• 1 c. sour cream
• 2 c. shredded Monterey- jack cheese

Preheat oven to 350. Wrap tortillas in foil, in two stacks of 6, and place them in the oven to soften as oven preheats.

Mix cooked chicken, onion, and 1 cup of cheese. Fill each softened tortilla with mixture, roll up, and place seam side down in greased 9x13 casserole.

In sauce pan, melt butter, then add flour & wisk till smooth. Add chicken broth and wisk till thick. Remove from heat and add peppers & sour cream. Salt & pepper to taste.

Pour sauce over top of enchiladas. Spread evenly, then top with cheese. Bake uncovered for about 20-25 minutes.

Now, here's the thing about these enchiladas: you just HAVE to serve them topped with this salsa! Combined, I've never had anything I enjoy more, and that is no exaggeration.

Enjoy!