Sharon’s Chicken Enchiladas
sharon’s chicken enchiladas
Ingredients
- 8 6-inch tortillas
- 2 seeded and chopped jalapeno peppers; or one 4-ounce can diced green chili peppers, drained
- 4 cloves garlic, minced
- 1 t ground coriander
- 1/4 t pepper
- 2 T margarine or butter
- 3 T all-purpose flour
- 8 oz sour cream
- 2 c chicken broth
- 1 c (4 oz) shredded Monterey Jack cheese
- 2 c cooked chicken
- Sliced pitted ripe olives (optional)
- Chopped tomatoes (optional)
- Sliced green onions (optional)
Instructions
- 1
Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
- 2
For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter until onion is tender.
- 3
Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once.
- 4
Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup of cheese.
- 5
For filling, stir 1/2 cup of the sauce into chicken.
- 6
Place about 3/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 by 7 inch baking dish.
- 7
Top with remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated through.
- 8
Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
- 9
If desired, sprinkle with olives, tomatoes, and green onions.
- 10
Let stand 10 minutes.
- 11
Makes 4 servings.