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Chicken enchiladas

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Ingredients/Components

all-purpose flour - 1/4 c
margarine - 2 Tbsp
chicken broth
4 oz - 1 c
cubed cooked chicken - 2 c
dried coriander spice - 1 tsp
can chopped green chilies, divided - 1 oz
flour tortillas 7 to 8-inches - 8 item

How to make chicken enchiladas:

For sauce, melt butter in saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies.

In a bowl, combine the chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla. Roll up. Place seam side down in an ungreased 13 x 9 x 2-inch baking dish. Pour sauce over enchiladas. Sprinkle with Cheddar cheese. Bake, uncovered, at 375° for 15 to 18 minutes.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.9

Average rating: 3.9, total votes: 9

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