Chicken Enchiladas with sour Cream Sauce

Ingredients:

1⁄4 glass spread or 1⁄4 container margarine

1⁄4 glass universally handy flour

1 (10 3/4 ounce) would chicken be able to soup, undiluted

3⁄4 container water

1 (8 ounce) container sharp cream

4 canned jalapeno peppers, seeded and hacked


12 corn tortillas

vegetable oil

1 container hacked cooked chicken

2 1⁄2 containers destroyed monterey jack cheddar, separated

1 1⁄4 containers hacked onions

1 extensive tomatoes, finely hacked

1⁄4 container tomato juice

1⁄2 teaspoon salt


Recipe:

Liquefy the spread/margarine in a substantial pot over low warmth; include flour, mixing until smooth. Cook 1 minute, blending always. Slowly include chicken juices and water; cook over medium warmth, blending always, until thickened and bubbly. Mix in sharp cream and 2 slashed jalapeno peppers. Pour half of the acrid cream sauce into a delicately lubed 13 x 9 x 2 inch heating dish. Put aside dish and staying harsh cream sauce.

Sear tortillas, each one in turn, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until the point that tortillas are mollified; include extra oil, if essential. Deplete on paper towels. In the event that you'd get a kick out of the chance to cut calories, you can mellow the corn tortillas in water. Simply get water to a stew a skillet. At that point dunk every tortilla in the water, each one in turn, for 1 to 2 seconds on each side or just until relaxed.

Place 1 tablespoon each of chicken, cheddar, and onion on every tortilla; move up tortillas, and place, crease side down, in saved preparing dish. Pour staying sharp cream sauce over best. Heat, revealed, at 425 degrees for 20 minutes. Sprinkle remaining cheddar to finish everything; prepare an extra 5 minutes or until the point when cheddar liquefies. Present with enchilada savor, underneath:

Consolidate 1 expansive tomato (finely slashed), 1/2 glass finely cleaved onion, 2 seeded and hacked jalapeno peppers, 1/4 container tomato juice, and 1/2 tsp salt. Mix well and chill. Serve over the Chicken Enchiladas with Sour Cream.