"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken or Turkey Enchiladas Recipe

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This recipe for Chicken or Turkey Enchiladas, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Pierce, Kentwood MI
Added: Friday, August 21, 2009


8 6 inch corn tortillas
1/2 Cup onion, chopped
4 Cloves garlic, minced
1 Teaspoon coriander
1/4 Teaspoon pepper
2 Tablespoons butter or margarine
3 Tablespoons flour
1 8 ounce package sour cream
2 Cups chicken broth
1 4 ounce can jalapeno peppers, chopped
1 4 ounce can green chiles
1 Cup shredded monterrey jack cheese
2 Cups chopped chicken or turkey

Wrap tortillas in foil and heat in foil for 10 15 minutes or till softened.

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

For filling, stir 1/2 cup of sauce into cooked chicken. Place about 1/4 cup chicken mixture into each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven for 35 minutes or till heated through.

Remove from oven and sprinkle with remaining cheese. Bake, uncovered, about 5 minutes until cheese melts. Let stand 10 minutes before serving.




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