Spicy Sour Cream Chicken Enchiladas

This is one of my favorite dishes. The enchiladas are covered in a spicy sour cream sauce and filled with cheese and chicken!!

• Ready In: 2 hrs
• Serves: 10

Ingredients

• 2  canned jalapeno peppers, chopped
• 1  large tomatoes, finely chopped
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup tomato juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cumin, toasted (toast in dry skillet 30 seconds0)
• 1⁄2 cup all-purpose flour
• 1⁄2 cup real butter
• 4  cups chicken broth
• 1 (16 ounce) carton sour cream
• 3  canned jalapeno peppers, chopped
• 20 (6 inch)  corn tortillas
• 2  cups chicken, cooked & chopped
• 4  cups monterey jack pepper cheese, shredded
• 3⁄4 cup onion, chopped and saueteed in
• 3  tablespoons butter

Directions

1. -Combine first 6 ingredients; stir well. Cover and chill
2. -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
3. Cook chicken. Chop or shread chicken.
4. -Mix chicken with 3 cups of cheese and sautéed onions in large bowl.
5. -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
6. -Heat tortillas in microwave for app. 30 seconds (5 at a time).
7. -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
8. -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.