Ingredients: |
Ingredients: 8 6-inch tortillas
1/2 c. chopped onion
4 cloves garlic
1 tsp. ground coriander
1/4 tsp. pepper
2 tbls. butter
3 tbls. all-purpose flour
1 8 oz carton dairy sour cream
2 cups chicken broth
1-2 jalapeņos, rinsed, seeded, and chopped finely; or one 4 oz can diced green chile peppers, drained
1 cup shredded Monterey Jack cheese (4 oz.)
2 cups chopped cooked chicken or turkey
Sliced, pitted olives (optional)
Chopped tomato (optional)
Sliced green onions (optional)
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Directions: |
Directions:For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream and add that mixture to onion mixture. Stir in broth and chile peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup of the cheese.
Filling:
Stir 1/2 cup of the sauce into the chicken.
Warming tortillas:
The best way to warm tortillas is directly on the grates of a gas stove. If you have an electric stove, warm the tortillas on a griddle. Either way you do it, flip the tortillas often so they don't burn. Once they are hot, move to a plate and stack them and keep warm.
To assemble, place about 1/4 cup filling atop each tortilla and roll up. Arrange rolls, seam side down, in a lightly greased 9x13 baking pan. Top with remaining sauce. Bake, covered, at 350F about 35 min or until heated through. Sprinkle with remaining cheese, and return to the oven for about 5 min or until cheese melts. Remove from the oven and if desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 min, then eat. Enjoy! |
This recipe for Chicken Enchiladas with White Sauce is from