Chicken Enchiladas

15 ingredients
5 steps

Ingredients

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

Directions

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

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