Thom's Chicken Enchiladas
Total Time: 1 hr 5 mins
Preparation Time: 30 mins
Cook Time: 35 mins
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
Recipe
- 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 รข€“ your house should smell awesome now.
- 7 remove from heat; stir in ½ cup of the cheese.
- 8 for the filling:.
- 9 stir ½ cup of the sauce into chicken.
- 10 place about ¼ cup filling atop each tortilla; roll up. arrange rolls, seam side down, in a lightly greased 12x7½x2-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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