Total Time
55mins
Prep 15 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
  2. For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
  3. Stir the flour into the sour cream, and then add to the onion mixture.
  4. Stir in broth and chili peppers all at once.
  5. Cook and stir until thick and bubbly.
  6. Remove from heat; stir in 1/2 C of the cheese.
  7. For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
  8. Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
  9. Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
  10. Top with remaining sauce.
  11. Bake, covered, in 350* oven for 35 minutes.
  12. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
  13. Let stand 10 minutes.
  14. If Desired: garnish tops with olives, tomatoes, and cheese.
Most Helpful

5 5

Yummy! I served with Green Cilantro Rice #108262 by Laura Lee in Texas. The only thing I changed was that I didn't use coriander (didn't have) and I added a little homemade salsa verde to the chicken mixture. Thanks for posting!

5 5

Delicious-- I had this recipe at one point but lost it so I'm really happy to find it again. Corn tortillas are perfect for enchiladas of any kind so that's what I used. I used three chicken breast halves, which was probably more than 2 cups but I don't know (didn't measure). I also prepared it in layers (like a lasagna) rather than rolling individual enchiladas (which is a hassle). Great with double the cheese and extra sauce (made by adding about 1/2 cup of extra chicken stock). Thanks for posting this, Wendy!

this recipe came from a betty crocker cook book. i make it all the time without the chili peppers. yum