Chicken Enchiladas

This recipe is really yummy! They are more like chicken chalupas than chicken enchiladas, but it is definately my favorite recipe that I've tried for either. They are also really good because you make the sauce from scratch instead of using cream of chicken soup.

Ingredients

8-10 tortillas, flour or corn, I like the uncooked flour tortillas from Costco
½ cup chopped onions
4 cloves garlic, minced
¼ teaspoon pepper
½ teaspoon salt
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers , I used two
2 cup shredded Monterrey jack cheese
3 cups chicken, cooked and chopped/shredded
black olives (optional)
tomatoes (optional)
green onions (optional)
Jalapenos, diced (optional) I only used half of one and thought it added a lot of flavor without being too hot.

Directions

Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.For Sauce: In a saucepan, cook onion, garlic, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.Stir in broth and chili peppers all at once. (and jalapenos if adding)Cook and stir until thick and bubbly.Remove from heat; stir in 1 C of the cheese.For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.Top with remaining sauce.Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.If Desired: garnish tops with olives, tomatoes, and cheese.