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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chilies and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. âKaren Bourne, Magrath, Alberta Ingredients:
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
2-1/2 cups chicken broth |
1 teaspoon dried coriander |
1 can (4 ounces) chopped green chilies, divided |
2 cups cubed cooked chicken |
1 cup (4 ounces) shredded monterey jack cheese |
8 flour tortillas (8 inches), warmed |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies.
2. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
3. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. Yield: 4 servings.
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