INGREDIENTS

INSTRUCTIONS

/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. Serves 6. Converted by MMCONV
vers. 1.40  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 438
Calories From Fat: 392
Total Fat: 44.7g
Cholesterol: 117.9mg
Sodium: 181.4mg
Potassium: 319.8mg
Carbohydrates: 6.5g
Fiber: 0g
Sugar: 6.5g
Protein: 4.7g