Chicken Enchiladas - BH&G Recipe

4

Ingredients

8 6-inch tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tabelspoons all-purpose flour
8 ounces sour cream
2 cups chicken broth
1 or 2 jalapeno peppers, seeded and chopped
1 cup shredded Monterrey Jack cheese (4 ounces)
2 cups cooked chicken, chopped
sliced black olives
chopped tomatoes
sliced green onions

Preparation

Step 1

Preheat the oven to 350 degrees.

Wrap the tortillas in foil. Heat in the oven for 10 to 15 minutes, or until softened.

For a sauce, cook the onion, garlic, coriander and pepper in the butter until the onion is tender. Stir the flour into the sour cream; add to the onion mixture. Stir in the broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from the heat; stir in 1/2 cup of the cheese.

For the filling, stir in 1/2 cup of the sauce into the chicken. Place about 1/4 cup filling atop each tortilla, then roll up. Arrange the rolls, seam side down in a 13 x 9-inch baking dish. Top with the remaining sauce. Bake, uncovered in a 350 degree oven about 35 minutes, or until heated through.