Chicken Enchiladas

10 small flour tortillas

2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
2 tablespoons cornstarch
2 cups chicken broth
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 jalapeno pepper, seeded and finely chopped
1 teaspoon lime juice

Preheat oven to 350 degrees (F).

Grease a 9 x 13 pan.
In a medium-sized bowl, mix chicken, 1 cup of cheese, and garlic.
Place 1/10 of mixture onto a tortilla and roll.
Place rolled tortilla in pan, seam side down.
In a medium-sized saucepan, melt butter. Stir in cornstarch and cook for one minute.
Add chicken broth and whisk until smooth. Cook over medium heat until mixture is bubbly and
thickened.
Stir in sour cream, jalapenos, lime, cumin, onion powder, garlic powder, salt, and pepper.
Heat through, but do not boil. Pour mixture over enchiladas and top with the remaining cup of cheese.
Bake for 20 to 25 minutes, until bubbly and cheese is beginning to brown. Serve while hot. Enjoy!
--Betty :)