"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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