ENCHILADAS DE POLLO Y QUESO

By gailg

Ingredients

• Sauce:
• 1 C chopped onions
• 1/2 C chopped green pepper
• 2 T butter
• 2 C cooked chicken (boiled with 2 cloves garlic)
• 1- 4 oz can green chili pepper-seeded and chopped
• 3 T butter
• 1/4 C flour
• 1 T ground corriander seed
• 3/4 t salt
• 2 1/2 C chicken broth (1 can and water)
• 1 C sour cream
• 1 1/2 C shredded monterrey jack cheese (6 oz)
• 12 tortillas (I use flour)

Details

Servings 6

Preparation

Step 1

In large saucepan cook onion and green pepper in 2 T butter until tender. Combine in a bowl with chopped chicken and green chili peppers. Set aside.

In same saucepan melt the 3 T butter. Blend in flour, corriander seed and salt. Stir in the chicken broth; cook and stir with wire whisk until thick and bubbly. Remove from heat; stir in sour cream and 1/2 C cheese.

Stir 1/2 C of the sauce into the chicken mixture. Dip each tortilla into remaining hot sauce to soften and lightly coat. Fill each with about 1/4 C chicken. Roll up. Arrange rolls in 13" x 9" x 2" baking dish. Pour remaining sauce over. Sprinkle with remaining cheese.

Bake uncovered in 350 degree oven about 25 minutes or until bubbly.