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Chicken Enchiladas Recipe

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

Dianne Skemp


8 6 inch tortillas
1/2 cup chopped onion
4 cloves garlic minced
1 tsp, ground coriander
1/2 tsp pepper
2 Tbsp butter or margarine
3 Tbsp flour
1 8 oz carton dairy sour cream
2 cups chicken broth
1 or 2 canned jalapeño chili peppers, rinsed, seeded and chopped; or one 4 ounce can diced green chili peppers, drained
1 cup shredded Monterey Jack cheese
2 cups chopped cooked chicken or turkey
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
sliced green onions (optional)

Wrap tortillas in foil. Heat in a 350º oven for 10-15 minutes or until softened. For sauce, in a saucepan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. Stir flour into sour cream; all to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from hear; stir in 1/2 cup of the cheese.

For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x7x2 inch baking dish Top with remaining sauce. Bake, covered, in a 350 oven about 35 minutes or till heated through. Sprinkle with remaining cheese. Bake, ucovered 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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