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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.
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