Recipe(tried): Chicken Enchiladas with Spicy Sauce for Rosemary

This is my recipe for Chicken Enchiladas. While the sauce is not exactly a green enchilada sauce, it does have canned chilies in it. You could try it and see if you like it with your recipe. The Spicy Sauce is really a Pico de Gallo that is in addition to the sauce and is to be served with the enchiladas.

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, sliced

Spicy Sauce
(salsa, pico de gallo or whatever you wish to call it)

1 finely chopped tomato
1/2 cup chopped onion
2 jalapenos, chopped
1 small clove garlic, minced (optional)
1/4 cup tomato juice ( can use some lime juice instead)
1/2 tsp salt
chopped cilantro (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 bowl, letting each person use the amount they like on top of their enchiladas.