Chicken or Turkey Enchiladas |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 7 |
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Made these for dinner tonight-found similar recipe on in honor of Cinco de Mayo but I made a few small changes. WONDERFUL!!! If you let them bake just long enough the edges of the tortillas get a little crispy....mmmmm... Ingredients:
1 1/2 cups onions, chopped |
2 tablespoons butter or 2 tablespoons margarine |
2 cups cooked chicken (i marinated mine in jalapeno seasoning before grilling) or 2 cups cooked turkey (i marinated mine in jalapeno seasoning before grilling) |
1 (4 ounce) can green chili peppers, chopped |
3 tablespoons butter or 3 tablespoons margarine |
1/4 cup flour |
1 teaspoon ground coriander |
3/4 teaspoon salt |
2 1/2 cups fat-free chicken broth |
1 cup nonfat sour cream |
6 ounces monterey jack cheese, shredded (i use part mozarrella to cut back on fat) |
72 inches flour tortillas |
Directions:
1. Preheat oven to 350 degrees.
2. Cook onion in 2 tbs butter until tender.
3. Combine onion mixture in bowl with chicken and green chili peppers.
4. Set aside.
5. For sauce, melt 3 tbs butter and stir in flour, coriander, and salt.
6. (Mixture will be pasty).
7. Stir in chicken broth all at once.
8. Cook and stir until thick and bubbly.
9. Remove from heat.
10. Add sour cream and 1/2 cup of cheese.
11. Stir 1/2 c of sauce into chicken mixture.
12. Dip each tortilla into remaining sauce to soften.
13. Fill each tortilla with about 1/4 c of the chicken mixture.
14. Roll up.
15. Arrange rolls in a baking dish (I prepped mine with a little cooking spray).
16. Bake uncovered at 350 degrees F for about 25 minutes or until you think it's bubbly enough!
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