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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Jalapeños provide the POP. If you're not feeling bold, be sure to remove the seeds Ingredients:
2 1/2 cups cooked chicken, shredded |
4 tablespoons butter |
2 tablespoons flour |
1 cup chicken broth |
1 cup heavy cream |
1 tablespoon olive oil |
1/2 red onion, finely chopped |
1 (14 1/2 ounce) can creamed corn |
1 (12 ounce) jar pickled sliced jalapeno peppers, finely chopped (reserve 16 slices for garnish if desired, leaving about one cup of chopped jalapenos) |
8 large flour tortillas |
8 ounces monterey jack cheese, grated |
Directions:
1. Preheat the oven to 350 degrees.
2. Melt butter in a bowl or glass measuring pitcher in microwave, about one minute on high. Add flour and stir until smooth, then gradually add cream, stirring constantly. Add broth and stir again. Put back in microwave and cook uncovered on high for six to eight minutes or until thickened, stirring often.
3. In the meantime, heat olive oil in skillet and sauté onion over medium heat until becoming see-through, approximately five minutes; turn off heat and stir in chicken, corn and jalapeños.
4. In each tortilla, place 1/8 of chicken filling; fold ends over and roll up, placing seam side down in a 9 x 13 casserole pan.
5. Pour sauce over filled tortillas and top with grated cheese; bake for 30 minutes; serve hot, garnished with sliced jalapeños.
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