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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
from a cookbook

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp butter
1/4 cup flour
2 1/2 cups chicken broth
1 tsp dried coriander
2 (4 oz each) cans chopped green chilies
2 cups cooked chicken, shredded or cubed
1/2 small onion, chopped
2 cups cheddar cheese (divided)
8 flour tortillas

Directions:
Directions:
Melt butter in saucepan. Stir in flour until smooth. Gradually add broth. Bring to boil, cook stirring constantly for 2 minutes or until thickened. Stir in coriander and 1 can of chilies.
In a separate bowl, combine chicken, onion, 1 cup cheese, and remaining can of chilies.
Spoon one-eighth of chicken mixture onto each tortilla. Roll and place seam down in an ungreased baking dish (13x9x2). Pour sauce over enchiladas. Bake uncovered at 350 for 15 minutes or until bubbly. Sprinkle with remaining cheese and bake additional 5 minutes or until cheese is melted.

Personal Notes:
Personal Notes:
Serve with sour cream, jalapenos and cilantro.

 

 

 

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