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Chicken Enchiladas Recipe

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

Brian, and Heather Austin
Added: Monday, December 15, 2008


8 corn tortillas
1/2 C chopped onion
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 T butter
3 T flour
8 oz sour cream
2 C chicken broth
4 oz diced green chiles, drained
1 C shredded Monterey Jack cheese
2 C shredded cooked chicken
sliced black olives(optional)
chopped tomatoes(optional)
sliced green onions(optional)

In saucepan cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream, add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat and stir in 1/2 C of the cheese.

Stir 1/2 C of the sauce into chicken. Place about 1/4 C filling atop each tortillia and rollup. Place enchiladas seam side down in a lightly greased baking dish. Top with remaining sauce. Bake, covered, for 35 minutes at 350. Sprinkle with remaining cheese. Bake uncovered about 5 minutes until cheese melts. Top with olives, tomatoes, and green onions if desired.




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