Chili Chicken Enchiladas
Why I Love This Recipe
Rich and saucy, this south-of-the-border entree from Alicia Johnson of Hillsboro, Oregon makes a hearty meal. "Whenever I take dinner to friends who are ill, these enchiladas seem to make them feel better," says Alicia. TOH
Ingredients You'll Need
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1/2 cup sour cream
2 cups chopped cooked chicken
4 flour tortillas (8 inches)
Sliced ripe olives, chopped tomatoes and green onions, optional
In a small saucepan, saute onion and garlic in butter until tender.
Combine flour and broth until smooth; gradually add to pan.
Stir in the chilies, coriander and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. Combine chicken and 3/4 cup sauce.
Place about 1/2 cup chicken mixture down the center of each tortilla.
Roll up and place seam side down in a greased 11-in. x 7-in. x 2-in. baking dish.
Pour remaining sauce over enchiladas.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese.
Bake 5-10 minutes longer or until cheese is melted.
Garnish with olives, tomatoes and green onions if desired.