Prep 20 mins
Cook 35 mins
I found this recipe in Taste of Home magazine. It's good, filling and easy to make. Leftovers are even better, especially when reheated in the oven. My favorite enchilada recipe...so far.
- 59.14 ml onion, chopped
- 2 garlic cloves, minced
- 14.79 ml butter
- 29.58 ml flour
- 236.59 ml chicken broth
- 113.39 g green chilies, chopped
- 1.23 ml coriander
- 0.59 ml pepper
- 236.59 ml monterey jack cheese, shredded
- 118.29 ml full-fat sour cream
- 473.18 ml cooked chicken, cubed
- 4-8 inch flour tortillas
Optional for garnish
- ripe olives, chopped
- tomatoes, chopped
- green onion, chopped
- Saute onion and garlic in butter.
- Combine flour and broth until smooth; gradually add ot pan with onion.
- Stir in chilies, coriander and pepper. Bring to boil; cook, stirring constantly,for 2 minutes or until thickened. Remove from heat.
- Stir in 1/2 cup cheese and the sour cream until cheese is melted.
- Combine chicken and 3/4 cup of the sauce. Place about 1/2 cup of the chicken mixture down center of each tortilla. Roll up and place, seam down, in greased 11x7 baking dish.
- Pour sauce over enchiladas.
- Bake, uncovered, at 350 F for 20 minutes. Sprinkle with remaining cheese and bake 5-10 minutes longer.
This is easy to put together, very delicious and has a great presentation. At the time I made this the quantity of flour tortillas was not noted so the filling seemed generous enough for 4 tortillas which could easily serve 4 people! Thanks, goushiangirl! Made for Spring PAC 2010.