Corn Pop Enchiladas

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Jalapeños provide the pop. If you're not feeling bold, be sure to remove the seeds

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Steps

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Preheat the oven to 350 degrees.

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Melt butter in a bowl or glass measuring pitcher in microwave , about one minute on high.

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Add flour and stir until smooth , then gradually add cream , stirring constantly.

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Add broth and stir again.

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Put back in microwave and cook uncovered on high for six to eight minutes or until thickened , stirring often.

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In the meantime , heat olive oil in skillet and saut onion over medium heat until becoming see-through , approximately five minutes.

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Turn off heat and stir in chicken , corn and jalapeos.

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In each tortilla , place 1 / 8 of chicken filling.

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Fold ends over and roll up , placing seam side down in a 9 x 13 casserole pan.

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Pour sauce over filled tortillas and top with grated cheese.

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Bake for 30 minutes.

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Serve hot , garnished with sliced jalapeos.

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Ingredients

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cooked chicken, butter, flour, chicken broth, heavy cream, olive oil, red onion, creamed corn, jalapeno peppers, flour tortillas, monterey jack cheese