White Chicken Enchiladas

I adapted the recipe for these rich and creamy white chicken enchiladas from a cooking class I had a while back.

Ingreadient

• 1 tablespoon canola oil
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 5-1/2 cups cubed cooked chicken
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 to 2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup sour cream
• 12 flour tortillas (8 inches), warmed
• 1-1/2 cups shredded Monterey Jack cheese
• Optional: Fresh cilantro leaves and sliced jalapeno

Direction

1. Preheat oven to 350°. In a large skillet, heat oil over medium heat; add the onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from heat; set aside.
2. In a small saucepan, melt the butter over medium-high heat. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in sour cream. Stir 1 cup sauce into chicken mixture.
3. Spoon 1/2 cup chicken mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining sauce over enchiladas.
4. Bake, uncovered, until the sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese; bake until the cheese is melted, 5-10 minutes. If desired, garnish with cilantro and jalapeno slices.