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Billy's Chicken Enchiladas

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1 dozen tortillas
½ cup cooking oil
1 cup chopped, cooked chicken
¾ cup chopped onion
2 cup shredded Monterey Jack cheese
4 to 6 jalapeno peppers, seeded, cut into strips
¼ cup margarine
¼ cup flour
2 cup chicken broth
1 cup sour cream


Soften tortillas, one at a time, in hot oil in skillet for 15 seconds on each side. Combine chicken, onion and 1 cup cheese in bowl. Spoon 3 tablespoons chicken mixture onto each tortilla. Roll to enclose filling. Place seam side down in baking dish. Sauté peppers in margarine in saucepan. Add flour, stirring until smooth. Add broth gradually. Cook over low heat until thick and bubbly, stirring constantly. Stir in sour cream until heated through. Pour sauce over enchiladas. Bake at 425 degrees for 20 minutes. Sprinkle with remaining cheese. Bake for 5 minutes longer.

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