Chicken Enchiladas

Recipe by Wendy W88
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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