Chicken enchiladas

Chicken enchiladas

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • 6-inch corn tortillas - 8 item
  • chopped onion - 1/2 c
  • cloves garlic, minced - 4 item
  • ground coriander - 1 tsp
  • pepper - 1/4 tsp
  • margarine - 2 Tbsp
  • flour - 3 Tbsp
  • carton sour cream - 1 oz
  • chicken broth - 2 c
  • can diced green chili peppers, drained - 4 oz
  • shredded Monterey Jack cheese - 1 c
  • chopped cooked chicken - 2 c
  • sliced black olives optional - 1 item
  • chopped tomato fresh, optional - 1 item
  • chopped green onions optional - 1 item

How to make chicken enchiladas:

Preheat oven to 350°. Wrap tortillas in foil; heat in oven for 10 minutes, until softened.

For sauce, in a saucepan, cook onion, garlic, coriander and pepper in margarine 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 of the sauce into chicken. Place a tortilla in a medium sized baking dish. Put about 1/4 cup filling in tortilla; roll up tortilla and place it seam side down. Repeat for the rest of the tortillas. Top with remaining sauce. Bake, uncovered, for 35 minutes, until heated through. Sprinkle with remaining cheese. Bake, uncovered, for 5 more minutes until cheese melts. Sprinkle with olives, tomatoes and green onions. Let stand 10 minutes. Makes 4 servings.


Recipe categories: Chicken, Main dish, Poultry.

Rating:
Chicken enchiladas
3.6
Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT45M
Total Time: PT45M


Cause of complaint:

Related ingredients:
ground beef, chicken, chicken, cut up, chicken breast halves, large chicken, loaf frozen bread dough, can chicken noodle soup, cans white chicken meat, chicken broth 1 qt
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