The Pantry's Chicken Enchiladas

This recipe is from a popular restaurant in McKinney, Texas on the square called The Pantry Restaurant.  These enchiladas are served on Fridays.

2 cups chicken broth
2 cups milk
¼ teaspoon garlic
¼ teaspoon chili powder
White pepper to taste
¾ cup flour
½ cup melted butter
1 cup sour cream
24 corn tortillas
4 cups chicken
2 cup grated monterey jack cheese
24 jalapeno slices
1/2 cup chopped green onions

Heat chicken broth and milk in sauce pan. Whisk often so it doesn’t scorch. Season with salt, pepper, garlic, chili powder to taste. In a separate pan or bowl stir flour into melted butter. When milk mixture is almost boiling, wish in flower picture to thicken sauce. When sauce is thick, turn off heat and stir in sour cream.

Dip each tortilla in sauce. Place chicken on tortilla. Roll and place in well greased baking dish. Spoon one-half of sauce over top and sprinkle with one half cup of grated jack cheese and jalapenos. Cover dish with aluminum foil. 

Bake at 350 degrees for approx. 30 minutes. Garnish with jalapenos and green onions.