Effin Sour Cream & Chicken Enchiladas

Ingredients
1 c. Effin Roasted Jalapeno Honey Hot Sauce, divide & reserve ½ for topping

4 oz. can green chiles (chopped & drained) or 10 oz. green or red enchilada sauce

5-6 chicken breasts – cooked and shredded/chopped

1 24 oz. container sour cream, divide & reserve ½ for topping

3 c. shredded Monterey Jack cheese

1 small yellow bell pepper, chopped

1 large onion, chopped

2 jalapenos

½ stick butter

1 c. un-sifted flour

6 c. hot water

3 chicken bouillon cubes

Salt & freshly ground pepper to taste

2 packages large flour tortillas

Toppings

sour cream

shredded cheese

Effin Hot Sauce

sliced jalapenos

 layer sour cream, cheese, hot sauce then sliced jalapenos as final garnish

Par-boil chicken breasts for 20-30 minutes in 6 c. waterwith bouillon (reserve broth for later use). Preheat oven to 350. Allow chicken to cool, then shred or finely chop.  In medium saucepan, cook onion & yellow bell pepper in butter until tender. Add 3 c. broth; stirring until mixture has come to a boil.  Slowly whisk in flour (you can also mix & dilute flour with a little hot water to make a paste before adding to avoid clumps) reduce heat and continue to stir until mixture thickens – remove from heat.  In large bowl combine ½ c. Effin Hot Sauce, 12 oz. sour cream, shredded chicken, 2 c. cheese, salt & pepper and green chiles or enchilada sauce with mixture.  Dip each tortilla into left over warm broth to soften & avoid splitting; fill each with equal portions of chicken mixture.  Roll up & place seam-side down in 2 greased 13 x 9-inch baking dishes.  Spoon remaining any remaining mixture over top, then layer toppings (sour cream, shredded cheese, Effin Hot Sauce, sliced jalapenos).  Bake 25 minutes or until bubbly.  Makes 6 to 8 servings.