Preparation / Directions:
1/4 cup butter or margarine 1/4 cup all-purpose flour
2 cups chicken broth 1 8 ounce carton sour cream 2
canned jalapeno peppers(seeded and chopped) 1 dozen
corn tortillas vegetable oil 1 whole chicken breast,
cooked and chopped 2 cups shredded cheese, divided(use
Monterey Jack) 3/4 cup chopped onion Chopped fresh
parsley Picante Sauce(get a thick kind)(try Pace brand)
Using a heavy saucepan, melt butter over low heat.
Add flour and stir until smooth and consistant. Cook
for about a minute while stirring constantly.
Gradually add chicken broth; cook over medium heat,
stirring constantly, until misture is thickend and
bubbling. Stir in the 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.
Fry your tortillas in w tablespoons of oil in a
medium sized skillet for 5 seconds on each side or
just until tortillas are softened; add additional oil
when necessary. Drain well(use paper toweling).
Place about 1 tablespoon of each of chicken, chease
and onion on each tortilla. Roll the tortillaa up and
place seam side ddown in reserved baking dish. Pour
remaining sour cream sauce over the top. Now bake at
425 for 20 minutes. Sprikle remaining cheese on
top, bake an additional 5 minutes to melt the cheese.
Garnish with parsley and pour on the Picante Sauce.