Recipe(tried): Chicken Enchiladas for Jeen

Hi Jeen:-) You can use pickled jalapenos for various Southwestern and Mexican dishes such as chili, nachos and the recipe for Chicken Enchiladas below. However, I don't think I would use them in your wonderful sounding Salmon in Jalapeno Cream. Personally, I think pickled jalapenos might ruin the taste of such a lovely entree.

CHICKEN ENCHILADAS
Serves 6

12 corn tortillas
1/2 cup oil
2 packages (8 ounces each) Monterey Jack cheese
1 chicken, cooked & diced
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth
1 cup sour cream
1 can (4 ounces) green chilies, chopped, or pickled jalapenos if you like your food more spicy

SPICY SAUCE
(salsa or whatever you wish to call it)

1 finely chopped tomato
1/2 cup chopped onion
2 jalapenos, chopped (Here, you could use pickled but, again, I think fresh would be better.)
1/4 cup tomato juice
1/2 tsp salt
chopped cilantro, to taste (optional)

Dip tortillas in hot oil until soft (about 6 seconds on each side). Place 2 Tbsp cheese, 1 1/2 Tbsp chicken, and 1 Tbsp onion in each tortilla; roll up. Place seam side down in a 9x13-inch casserole. Melt butter in saucepan; blend flout. Add broth; cook, stirring constantly until mixture thickens and bubbles. Stir in sour cream & peppers. Cook until heated through, but do not boil. Pour over tortillas. Bake at 350 degrees F for 30 min. Sprinkle remaining cheese on top and cook 5 more min. or until cheese melts. Mix spicy sauce ingredients and serve in biwl, letting each person use the amount they like on top of their enchiladas.