1. Preheat oven to 400 degrees. 2. Saute onion, jalopeno, & garlic in oil till tender. 3. In a large bowl, combine chicken, lime juice, spices & worstershire. 4. Put bowl mixture into sautee pan and mix well till heated. 5. In a heated skillet, fry tortillas lightly in oil to soften. 6. Place chicken mixture in a tortilla, sprinkle with cheese. 7. In a 9x13 baking dish, roll up enchilada leaving seam side down. 8. Sauce: 9. In a small bowl, mix sour cream, chilis, cilantro, lime, and spices. 10. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. 11. Remove from heat; stir in sour cream mixture; pour sauce evenly over enchiladas. 12. Top with remaining cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. ---------------------------------------------------------------------------
Nutrition
Ingredients
