3/4 c. butter
3/4 c. flour
1 qt. very rich chicken stock
3/4 c. cream, Half and Half
1 tbsp. chopped pimentos
1 tbsp. green chilies
1 tbsp. chopped cilantro
2 tsp. salt
1/4 tsp. white pepper

Over low fire melt butter, mix in flour very slowly mixing until flour and butter are blended well. Do not let this mixture brown. Remove from fire and add warm, not boiling, chicken stock. Stir over low heat until sauce is smooth and thickened. Stir in warm cream. Do not allow to boil. Add pimentos, green chilies, fresh cilantro and salt and pepper. Stir and keep warm.

FILLING:

1 tbsp. chopped onion
3 oz. cooking oil
1 lb. cooked chopped chicken
Salt and pepper to taste
4 oz. sour cream
1 tbsp. chopped jalapeno or canned green chilies
1 doz. soft corn tortillas
8 oz. shredded Monterey Jack cheese

Cook chopped onions in oil until soft, add chopped chicken, add salt and pepper and stir until ingredients are mixed well. Remove from fire. In a mixing bowl cream 4 ounces of cream cheese with enough sour cream to make a nice creamy base. Add chicken mixture, chopped peppers, salt and pepper to taste. Stir and mix ingredients.

Roll filling into soft tortillas. Tortillas can be dipped in hot oil to make them more pliable. Cover enchiladas with hot Monterey sauce, top with a generous amount of shredded Monterey cheese. These enchiladas can be portioned into individual servings or placed into a flat casserole dish. Either way heat to serve by placing in a 350 degree oven or run under a broiler until sauce and cheese begin to bubble. Serves 6.