"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Jenny Collins
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 6-inch tortillas
1/2 c. chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2 T. margarine or butter
3 T. all-purpose flour
1 8-oz. carton dairy sour cream
2 c. chicken broth
1 - 2 canned jalapeno chili peppers, rinsed, seeded, and chopped; or one 4 oz. can diced green chili peppers, drained
1 c. shredded Monterey Jack cheese (4 oz)
2 c. chopped cooked chicken or turkey
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)

Directions:
Directions:
For sauce, in a saucepan cook onion, garlic coriander, and pepper in margarine or butter 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 till thickened and bubbly. Remove from heat; stir in 1/2 c. of the cheese. For filling, stir 1/2 c. of the sauce into chicken. Place about 1/4 c. filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 9 x 13 baking dish. Top with remaining sauce. Bake covered in a 350 oven about 35 minutes or till heated through. Sprinkle with remaining cheese. Bake uncovered, about 5 minutes more or till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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