Yum! These enchiladas were easy to make and tasted great. The recipe says it makes 2 servings but I squeezed out three.
- ¼ 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
- ¼ teaspoon ground coriander
- 1/8 teaspoon pepper
- 1 cup (4 ounces) shredded Monterey Jack cheese, divided
- ½ 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, sauté 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 ½ cup cheese and sour cream until cheese is melted. Combine chicken and ¾ cup sauce. Place about ½ cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11x7x2 inch baking dish. Pour remaining sauce over enchiladas.
Bake, uncovered, at 350 for 20 minutes. Sprinkle with remaining cheese. Bake 5 to 10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions, if desired.
Yield: 2 servings
* I ended up with six tortillas but the sixth one barely had enough chicken mixture.
From Taste of Home Magazine, July/July 2007