Chicken Enchiladas

13 ingredients
7 steps

Ingredients

  • 8 (6-inch) tortillas
  • 1/2 c. chopped onion
  • 4 cloves garlic, minced
  • 1 tsp. ground coriander
  • 1/4 tsp. pepper
  • 2 Tbsp. butter or margarine
  • 3 Tbsp. all-purpose flour
  • 1 (8 oz.) container sour cream
  • 2 c. chicken broth
  • 1 or 2 canned jalapeno chili peppers, rinsed, seeded and chopped or 4 oz. can diced green chili pepper, drained
  • 1 c. shredded Monterey Jack cheese
  • 2 c. chopped cooked chicken or turkey
  • optional: sliced pitted ripe olives, chopped tomatoes, sliced green onions

Directions

  1. 1
    Wrap tortillas in foil.
  2. 2
    Heat in 350° oven for 10 to 15 minutes or until softened.
  3. 3
    For sauce, in a saucepan, cook onion, garlic, coriander and pepper in margarine or butter until onion is tender. Stir flour into sour cream; add onion mixture.
  4. 4
    Stir in broth and chili peppers all at once.
  5. 5
    Cook and stir until thickened and bubbly.
  6. 6
    Remove from heat.
  7. 7
    Stir in 1/2 cup of the cheese.

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