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Timoteo's Sour Cream Chicken Enchiladas
| Amount | Ingredient |
| 1/4 Cup | butter |
| 1/4 Cup | Flour |
| 2 Cups | Chicken Stock |
| 1 cup | Sour Cream |
| 1/4 - 1/2 Cup | Vegetable oil |
| 12 | Soft Corn Tortillas |
| 4 Cups | Chicken Cooked and Chopped |
| 2 Cups | sliced pickled jalepeno peppers (optional), or to taste |
| 3/4 Cup | finely chopped onions |
| 2 cups | shredded Monterrey Jack cheese |
| 1 Jar | SALSA TIMOTEO'S SALSA VERDE |
Preparation
- Melt butter in saucepan over low heat. Slowly stir in flour until smooth. Gradually add Chicken Stock.
- Cook over medium heat stirring constantly until mixture boils and thickens. Remove from heat and stir in Sour Cream. Set aside and keep but don't allow it to boil.
- Pre-Heat oven to 350 degrees. Lightly coat bottom of 8 X 10 or 9 X 13 shallow baking pan with sour cream sauce. Heat vegetable oil in small skillet over low heat. Add tortillas one at a time just until tortillas are soft. maybe a 4-7 second dip. Drain excess oil.
- Place equal amounts of cooked chicken and cheese in the center of each tortilla. Then add jalepenos, onions, and one tablespoon of Salsa Timoteo's Salsa Verde in the center of each tortilla. Roll tortillas around filling and place close together in baking pan seam side down. Save 3/4 Cup of the cheese.
- Pour remaining sour cream sauce over enchiladas and sprinkle with remaining cheese. Bake 15-20 minutes or until cheese melts and sauce bubbles.
- Serve garnished with your favorite SALSA TIMOTEO!
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