Chili Chicken Enchiladas for 2 |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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It's good, filling and easy to make. Leftovers are even better, especially when reheated in the oven. My favorite enchilada recipe...so far. Ingredients:
1/4 cup onion, chopped |
2 garlic cloves, minced |
1 tablespoon butter |
2 tablespoons flour |
1 cup chicken broth |
4 ounces green chilies, chopped |
1/4 teaspoon coriander |
1/8 teaspoon pepper |
1 cup monterey jack cheese, shredded |
1/2 cup full-fat sour cream |
2 cups cooked chicken, cubed |
4 -8 inches flour tortillas |
ripe olives, chopped |
tomato, chopped |
green onion, chopped |
Directions:
1. Saute onion and garlic in butter.
2. Combine flour and broth until smooth; gradually add ot pan with onion.
3. Stir in chilies, coriander and pepper. Bring to boil; cook, stirring constantly,for 2 minutes or until thickened. Remove from heat.
4. Stir in 1/2 cup cheese and the sour cream until cheese is melted.
5. Combine chicken and 3/4 cup of the sauce. Place about 1/2 cup of the chicken mixture down center of each tortilla. Roll up and place, seam down, in greased 11x7 baking dish.
6. Pour sauce over enchiladas.
7. Bake, uncovered, at 350 F for 20 minutes. Sprinkle with remaining cheese and bake 5-10 minutes longer.
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