Recipe(tried): Chicken Enchiladas with Spicy Sauce (using corn tortillas) for Carol, MD

Hi Carol:-) This is a recipe that I have previously posted here at recipelink. It is a favorite in our family.

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 (I usually 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 flour. 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 minutes. Sprinkle remaining cheese on top and cook 5 more minutes 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. These enchiladas do not freeze well.