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White Sauce Chicken Enchiladas Recipe

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This recipe for White Sauce Chicken Enchiladas, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Walker
Added: Thursday, September 6, 2007


1 cup chopped onion
1/2 cup chopped green pepper
2 Tbs. butter
2 cups chopped cooked chicken
1 (4 oz) can green chili peppers, chopped
3 Tbs. butter
1/4 cup. flour
1 tsp. coriander
3/4 tsp. salt (omit if using salted butter)
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
12 6-inch corn tortillas

In a large saucepan cook onion and green pepper in the 2 Tbs. butter till tender. Combine onion mixture in a bowl with chopped chicken and green chili; set aside.

For sauce, in the same saucepan, melt 3 Tbs. butter. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls into a 9 x 13 pan; pour remaining sauce over rolls. Sprinkle with remaining cheese. Bake, uncovered in a 350 degree oven about 25 minutes or till bubbly




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