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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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
Number Of Servings:
Number Of Servings:
4

 

 

 

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