Creamy Chicken Enchiladas

This recipe is from my Mom, Luann

Enchiladas:

1 dozen flour tortillas (burrito size)

4 chicken breasts, cooked and shredded

8 oz (2 cups) shredded Monterrey Jack cheese

1 cup chopped onion (or just enough to your liking)

Salt

Pepper

Sauce:

1/4 cup butter or margarine

1/4 cup flour

2 cups chicken broth

1 cup sour cream

4 oz can jalapeno peppers, chopped (optional - and just enough "heat" to your liking)

In sauce pan, melt butter. Blend in flour. Add broth and cook, stirring until thick and bubbly. Stir in sour cream (and peppers). Cook until heated through, but do not boil. Keep warm.

In the meantime, place chicken, cheese, onion and salt and pepper (to taste) on each tortilla. Note: Make sure to reserve some cheese for later. Roll tortilla up and place seam down in 11x7 baking dish. Pour sauce over enchiladas.

Bake at 425 for 15 min. Sprinkle remaining cheese on top and return to oven for 5 min.

Eat and enjoy!

Recipe courtesy of Luann Green. Photos courtesy of Erin Lawson.