Enchiladas Aztecas

• monterey jack pepper cheese, shredded↗8 ounces
• monterey jack cheese, shredded↗8 ounces
• cheddar cheese, shredded↗8 ounces
• butter or 4 tablespoons margarine↗4 tablespoons
• flour↗4 tablespoons
• milk↗1⁄2 cup
• canned chicken broth↗1 cup
• salt, plus additional to taste↗1 teaspoon
• msg (optional)1⁄4 teaspoon
• fresh ground black pepper, plus additional to taste↗1⁄4 teaspoon
• garlic granules↗1⁄4 teaspoon
• chopped cooked chicken2 cups
• chopped ripe olives1⁄4 cup
• chopped tomato1⁄2 cup
• chopped onion1⁄2 cup
• (4 ounce) can diced green chilies1
• corn tortillas↗12
• peanuts or canola oil↗

Step-by-step instructions

1. 1

   Toss shredded cheeses together, and set aside.

2. 2

   In a medium saucepan, combine butter and flour over medium heat.

3. 3

   Cook, stirring frequently, until bubbly.

4. 4

   Whisk in milk and chicken broth, and continue whisking until smooth.

5. 5

   Add spices and half of the mixed cheeses, and stir until cheese is melted and sauce is smooth.

6. 6

   Continue cooking, stirring frequently, until thickened.

7. 7

   Add chicken, olives, tomato, onions, and green chiles, adjust seasonings to taste, and set aside to cool.

8. 8

   Dip each tortilla in hot oil to soften.

9. 9

   Place about one third cup of chicken mixture on each tortilla, and roll up tightly.

10. 10

    Place seam side down in a lightly oiled 9"x13" baking dish.

11. 11

    Top with remaining cheese, and bake at 350 degrees F for 25-30 minutes or until heated through and cheese is bubbly.

12. 12

    Enchiladas can be frozen before final topping with cheese.

13. 13

    Thaw completely before topping with cheese and baking.