Chicken Enchiladas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 -10 flour tortillas or 8 -10 corn tortillas
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 3 tablespoons flour
• 1 (8 ounce) carton sour cream
• 2 cups chicken broth
• 1 (4 ounce) can diced green chili peppers
• 1 cup shredded monterey jack cheese
• 2 cups chopped cooked chicken
• black olives (optional)
• tomato (optional)
• green onion (optional)

Recipe

• 1 wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
• 2 for sauce: in a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
• 3 stir the flour into the sour cream, and then add to the onion mixture.
• 4 stir in broth and chili peppers all at once.
• 5 cook and stir until thick and bubbly.
• 6 remove from heat; stir in 1/2 c of the cheese.
• 7 for filling: stir 1/2 c of the sauce into the chicken, mixing well.
• 8 place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
• 9 arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
• 10 top with remaining sauce.
• 11 bake, covered, in 350* oven for 35 minutes.
• 12 sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
• 13 let stand 10 minutes.
• 14 if desired: garnish tops with olives, tomatoes, and cheese.