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Shared By Linda McCulloch Austin

White Chicken Enchiladas

Ingredients

  • 1 tablespoon vegetable 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)
  • 1-1/2 cups shredded Monterey Jack cheese
  • Optional: Fresh cilantro leaves and sliced jalapeno

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