Thom's Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Got this recipe from a friend. They are really good. A nice variation on the dish. Ingredients:
8 (6 inch) flour tortillas |
1 yellow onion, chopped |
4 garlic cloves, minced |
1 teaspoon ground coriander |
1/4 teaspoon pepper |
2 tablespoons butter |
3 tablespoons all-purpose flour |
1 (8 ounce) carton sour cream |
2 cups chicken broth |
1 (4 ounce) can diced green chili peppers (you can use a can or jalapeno's instead) |
1 cup monterey jack cheese, shredded |
2 cups cooked chicken, chopped |
sliced pitted black ripe olives |
chopped tomato |
sliced green onion |
Directions:
1. Oven = 350 degrees.
2. For sauce:.
3. in a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender.
4. Stir flour into sour cream; add to onion mixture.
5. Stir in broth and chili peppers all at once.
6. Cook and stir till thickened and bubbly – your house should smell awesome now.
7. Remove from heat; stir in 1/2 cup of the cheese.
8. For the filling:.
9. stir 1/2 cup of the sauce into chicken.
10. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x71/2x2-inch baking dish. Or you can layer it like a casserole of course.
11. Top with remaining sauce.
12. Bake, covered, in a 350 degree oven about 35 minutes or till heated through.
13. Sprinkle with remaining cheese.
14. Bake, uncovered, about 5 minutes more or till cheese melts. Sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.
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