Community Pick
Weeknight Chicken Enchiladas
photo by DeliciousAsItLooks
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 8 -10 flour tortillas or 8 -10 corn tortillas
- 1⁄2 cup chopped onion
- 4 garlic cloves, minced
- 1 teaspoon ground coriander
- 1⁄4 teaspoon pepper
- 2 tablespoons butter
- 3 tablespoons flour
- 1 (8 ounce) carton sour cream
- 2 cups chicken broth
- 1 (4 ounce) can diced green chili peppers
- 1 cup shredded monterey jack cheese
- 2 cups chopped cooked chicken
- black olives (optional)
- tomatoes (optional)
- green onion (optional)
directions
- Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
- For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
- Stir the flour into the sour cream, and then add to the onion mixture.
- Stir in broth and chili peppers all at once.
- Cook and stir until thick and bubbly.
- Remove from heat; stir in 1/2 C of the cheese.
- For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
- Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
- Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
- Top with remaining sauce.
- Bake, covered, in 350* oven for 35 minutes.
- Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
- Let stand 10 minutes.
- If Desired: garnish tops with olives, tomatoes, and cheese.
Reviews
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Never use flour tortillas if you want real mexican food and real enchiladas. The Mexican culture did not have a steady supply of wheat due to the climate. Corn could be grown easy enough in the dry areas and then dried and later ground down to make MASA flour or corn meal. It could be stored and kept for long periods where as flour went bad was hard to keep dry and worms preferred it to the corn as it was softer to eat and bugs easily raided the wheat in the fields and would be in the wheat flour. Corn it was easy to keep bugs out as the whole dried corn could be keep numerous ways. To use Corn tortillas either microwave them or dip in hot vegetable oil for a few seconds then they are pliable for rolling. Flour Tortillas make the dish extra heavy where as corn it is a bit lighter. White or yellow corn works the same way also no gluten for you non gluten folks in the corn variety. I have been cooking REAL TEX MEX from the Valley area for 40 plus years and have my staples always ready. The rest of the recipe is great just use corn tortillas. Corn stay pliable longer than flour heated they dry out and crack.
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Delicious-- I had this recipe at one point but lost it so I'm really happy to find it again. Corn tortillas are perfect for enchiladas of any kind so that's what I used. I used three chicken breast halves, which was probably more than 2 cups but I don't know (didn't measure). I also prepared it in layers (like a lasagna) rather than rolling individual enchiladas (which is a hassle). Great with double the cheese and extra sauce (made by adding about 1/2 cup of extra chicken stock). Thanks for posting this, Wendy!
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Tweaks
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This was delicious! My teens loved it. The only thing I did differently was after adding 1/2 the sauce to the chicken, I threw in about a cup of Rao's Marinara Sauce to the remaining sauce. I also used a store bought rotisserie chicken to cut down on prep time. Lastly, I only used flour tortillas. Yum!
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These are really, really yummy! I loved them when my friend made them, so I had to make them myself. I added a small amount of cilantro instead of the coriander and put salsa on top before the cheese. It is really good. In fact, I am having them again tonight! I like to add various seasonings to the mix or top it with salsa or cheese in the last five minutes
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RECIPE SUBMITTED BY
Wendy W88
United States
Hello!
I am a thirty-nine year old mom with two children.
I am originally from Xenia, Ohio where I have lived longer than anywhere, but have lived in many different places. Ohio is one of my favorite states...I love the different seasons here!
I love to remodel and decorate homes, when I have the time, and of course, I'm very passionate about cooking!!
There is a long line of great cooks in my family and I am trying to put together a cookbook for them, from recipes they've shared with me. I have no favorite cookbook...I love picking up new (even better...very old) ones from yard sales, Ebay, Amazon, or wherever I find a good book with a good deal!
Love the Food Network and my favs to watch, when I have the time, are Giada De Lorentis & Tyler Florence.