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Easy Chicken Enchiladas

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      vegetable oil, 1 tbsp
      jalapeno, 1, seeded and minced
      onion, 1 large, diced
      chicken breast, 3 cups, cooked and shredded
      green chiles, 2 4 oz cans, drained and chopped
chicken broth - 2 cups, divided
      heavy cream, 1/2 cup
      butter, 2 tbsp
      flour, 2 tbsp
      sour cream, 1 cup
      cumin, 1/2 tsp
      garlic powder, 1/2 tsp
monterey jack cheese - 2 cups, grated salt and pepper - use very generously
      flour tortillas, 12 small

cilantro - chopped, for garnish

Pre heat your oven to 350 F (175 C) and grease a 9 x 13" casserole dish.
Heat the vegetable oil in a medium skillet over medium heat and cook the jalapeno and onion together until beginning to soften, about 3 - 4 minutes.
Add the shredded chicken, about half of the green chiles, 1/2 cup of the chicken broth and the cream and stir together well. Cook for a few minutes, until hot, then remove from heat and set aside.
In another skillet, melt the butter over medium heat, then whisk in the flour - cook for about 1 minute, then pour the remaining chicken broth. Cook for another minute or two, whisking constantly, then stir in the remaining chiles, sour cream, cumin and garlic powder.
Remove from heat and stir in half of the shredded cheese and generously salt and pepper.
Heat the flour tortillas in the microwave about 30 seconds, just enough to soften them.
Place about 1/3 cup of chicken filling in each tortilla, roll tightly, and place seam side down in your casserole dish.
Pour the cheese sauce over the top and sprinkle with the remaining shredded cheese.
Bake for about 30 minutes, until the cheese is beginning to brown and is bubbly.
Garnish with cilantro and avocado. (or top with fresh salsa and some guacamole on the side)

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