Preparation:
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and chopped peppers. Pour half of sour cream sauce into a lightly greased 12- x 8- x 2-inch baking dish; set aside dish and remaining sour cream sauce.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels.
Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425øF for 20 minutes. Sprinkle remaining 1 1/4 cups cheese on top; bake an additional 5 minutes or until cheese melts. Garnish tortillas with parsley, and serve with Enchilada Relish.
Yield: 6 servings.
Enchilada Relish
Combine all ingredients; stir well. Chill. |
