Chicken Enchiladas

By lgrillon_89

Ingredients

• 1 c. onion, chopped
• 1/2 c. green pepper, chopped
• 2 T. butter
• 2 c. cooked chicken
• 4 oz. can green chili peppers, chopped
• 3 T. butter
• 1/4 c. flour
• 1 t. ground coriander
• 3/4 t. salt
• 2 1/2 c. chicken broth
• 1 c. sour cream
• 1 1/2 c. Monterey jack cheese, shredded
• 12-6 in. tortillas

Details

Servings 12

Preparation

Step 1

Cooking day instructions
Cook onion and green pepper in 2 T. butter until tender. Combine onion mixture in bowl with chicken and chili peppers; set aside.

For sauce, melt 3 T. butter and stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and ½ c. of cheese. Stir ½ c. of sauce into chicken mixture.

Dip each tortilla into remaining sauce to soften; fill each with about ¼ c. of chicken mixture. Roll up. Arrange rolls in a lined baking dish for freezing. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Freeze, using the foil and plastic wrap method.

Serving day instructions
Thaw completely. Bake uncovered 340 degrees for about 25 minutes or until bubbly