Tuesday, September 29, 2009

Chicken Enchiladas

1 c. onion chopped
1/2 c. green pepper chopped
2 tbsp. butter
2 c. cooked chicken
1 4oz can green chili peppers
3 tbsp. butter
1/2 c. flour
1 tsp. coriander
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. monterey jack cheese, shredded
12 - 6" tortillas

Cook onion and green peppper in 2 tbsp butter until tender.

Combine in bowl with chicken & chili peppers

For sauce
melt 3 tbsp butter and stir in flour, coriander, and salt.
Add broth and stir until thick and bubbly.
Cook and stir 1-2 minutes longer.
Remove from heat and add sour cream & 1/2 cup cheese.

Stir 1/2 c. sauce into chicken mixutre.

Dip each tortilla into remaining sauce to soften.

Fill each of the tortillas with 1/2 c. chicken mixture.

Roll up and arrange in baking dish.

Sprinkle with remaining cheese.

Bake at 350* for 25 minutes.

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