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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.

Jenny Collins
Added: Tuesday, September 29, 2009


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)

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.

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