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CHICKEN ENCHILADAS 
8 (6") tortillas
1/2 c. chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2 tbsp. butter
3 tbsp. all-purpose flour
1 (8 oz.) carton dairy sour cream
2 c. chicken broth
1 or 2 canned jalapeno chili peppers, rinsed, seeded & chopped
Or 1 (4 oz.) can diced green chili peppers, drained
1 c. shredded Monterey Jack cheese (4 oz.)
2 c. chopped cooked chicken or turkey
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)

Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes or until softened.

For sauce, in a saucepan cook onion, garlic, coriander and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.

For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 x 7 1/2 x 2 inch baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.

Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives, tomatoes and green onions. Let stand 10 minutes. Makes 4 servings.

Microwave directions: In a 1 1/2 quart casserole micro-cook onion, garlic, coriander, pepper and butter, uncovered, on 100% power (high) for 2-3 minutes or until tender. Stir flour into sour cream; add to onion mixture. Stir in 1 3/4 cups chicken broth and chili peppers. Cook, uncovered, on high for 5-7 minutes or until thickened and bubbly, stirring every minute. Stir in 1/2 cup of the cheese.

Wrap tortillas in paper towels and cook on high for 30-60 seconds or until softened. Assemble filling and enchiladas as above. Arrange rolls, seam side down, in a lightly greased 12 x 7 1/2 x 2 inch baking dish. Top with remaining sauce. Cook, covered with vented plastic wrap, on high for 12-14 minutes or until heated through, giving the dish a half turn once. Sprinkle with remaining cheese. If desired, sprinkle with olives, tomatoes and green onions. Let stand 10 minutes.

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