Chicken Enchiladas

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 8 -10 flour tortillas or 8 -10 corn tortillas
• ½ cup chopped onion
• 4 garlic cloves , minced
• 1 teaspoon ground coriander
• ¼ teaspoon pepper
• 2 tablespoons butter
• 3 tablespoons flour
• 1 (8 ounce) carton sour cream
• 2 cups chicken broth
• 1 (4 ounce) can diced green chili peppers
• 1 cup shredded monterey jack cheese
• 2 cups chopped cooked chicken
• black olives (optional)
• tomato (optional)
• green onion (optional)

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.

Reviews

[Texas Tornado]

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!

[Heather U.]

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!

[Nahajzer]

These enchiladas were AH-MAZING! I am not a big red enchilada sauce fan, and this is definitely one of the best white sauces I have tried. Totally worth trying!