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