Alpine Christmas Wreaths :: Holiday Directory :: Christmas Recipes :: Main Dishes :: Green Chicken Enchiladas with Spicy Sauce

Green Chicken Enchiladas with Spicy Sauce
from Wilma Renfro Wilson 1960

Filling A.
8 Chicken breasts de boned, cooked, and chopped
2 dozen corn tortillas
1/2 to 1 cup cooking oil

Filling B
2-3 cups shredded Mozzarella cheese
optional: Monterey Jack or Gruyere or combination

Filling C
1 large onion chopped

Sauce
1/2 cup butter - 1/2 cup flour - 4 cups chicken broth (3 bouillon cubes/cup)
1-2 cups dairy sour cream - 1 4oz can Jalapeno peppers seeded and chopped

In skillet, cook tortillas one at a time in hot oil for 15 seconds on each side (Do not over cook or they won't roll) Place 2 tbsp shredded cheese and 1 tbsp chopped onion and t tbsp chopped chicken on each tortilla; roll up. Place seam side down in baking dish and cover.

Spicy Sauce:
In sauce pan, melt butter or margarine; blend in flour. Add chicken broth; cook stirring constantly, until mixture thickens and bubbles. Stir in sour cream and peppers; cook until heated through but do not boil. Pour over tortillas in baking dish. Bake in 425 degree oven for 25 min. Sprinkle remaining cheese on top; return to oven for 5 minutes or more until cheese melts. Makes 6 servings.