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Enchiladas Monterey

I found this old recipe in my parents collection a few years ago and have made it many times since. It is called Lafonda's Enchiladas Monterey. I use the recipe as my guide but have made tweaks here and there. I will share with you the ingredients. It is delicious and everyone loves it! What you will need: 1 lb chicken (I used chicken tenders, the recipe says 8 oz of chicken) 4 oz. cream cheese 1 jalapeno (I roasted mine in the oven with salt and olive oil for 25 minutes) 1/2 cup of butter 1/2 cup of flour 4 cups of chicken broth 6 oz of Monterey jack cheese shredded 1 oz pimentos 1 oz green Chile peppers 12 to 14 corn tortillas Season chicken ahead of time with salt and a little pepper. The jalapenos are spicy so you want to go easy with the pepper. Cook in olive oil. Once done add a little broth, cream cheese, and jalapenos. Mix until it is the consistency of chicken salad. Set aside. For sauce, make a pale roux with butter and flour. When combined, turn heat low and add 4 cups of chicken broth. Then add cream and stir. Add green chiles and pimentos and stir. Turn off heat and set aside. Heat tortillas in a pain with butter. (the recipe says to lightly fry them each in oil) Set on paper towel to cool. Add a spoonful of chicken mixture to tortilla, roll and set in baking dish. Repeat the process until you run out of chicken. Once baking dish is full, pour over sauce. (I am usually left with a little bit of sauce, but you can pour it all on.) Add shredded Monterey Jack cheese to top. Bake at 350 for 25 minutes. Serve with sour cream and Mexican rice, and enjoy! Thank you for watching. 👉Blank Recipe books for purchase: Blank Recipe Notebook with Lemon Design: https://www.amazon.com/dp/B0CJXBLW91 Blank Recipe Notebook with Leaf Design: https://www.amazon.com/dp/B0CKX6CKPX