Chili Chicken Enchiladas
Source: Taste of Home Magazine
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 Tbsp. butter
- 2 Tbsp. flour
- 1 cup chicken broth
- 1 can chopped green chilies
- 1/4 tsp. ground coriander
- 1/8 tsp. pepper
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup sour cream
- 2 cups chopped cooked chicken
- 4 flour tortillas
- sliced ripe olives, chopped tomatoes and green onions, opt.
In a small saucepan, saute' onion and garlic in butter until tender.combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted.combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11x7 baking dish. Pour remaining sauce over enchiladas.
Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2 servings.
By Robin from Washington, IA
August 23, 20070 found this helpful
This recipe was copied from the June/July issue of Taste of Home magazine.
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