Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

1 ½ c chicken broth

3 T all purpose flour

2 8 oz sour cream

2 T parsley

1 medium onion, finely chopped (1/2 c)

2 T margarine

3 c chicken

2 4 oz cans chopped green Chile peppers

2 T cooking oil

12 corn tortillas

1 c shredded Monterey Jack Cheese

Sliced pitted ripe olives

In a sauce pan, gradually stir chicken broth into flour. Cook and stir until thickened and bubbly. Cook and stir 1 minute more Remove from heat; stir some of the hot mixture into sour cream, parsley and pepper.  Reduce all to hot mixture in saucepan. Set aside. In a skillet cook onion in margarine about 5 minutes until tender. Remove from heat. Stir in chicken, chili peppers and 1 c sour cream mixture. In another skillet heat cooking oil, dip tortillas for 10 seconds.  Drain on paper towel.  Spoon chicken mixture on tortillas, roll up. Place seam side down on greased dish. Pour remaining sour cream mixture on top. Cover. Bake in a 300 degree oven about 30 minutes until heated through. Remove foil; sprinkle with shredded cheese. Return to oven; bake 2-3 minutes until cheese melts. Top with olives. Serves 6.