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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rich and saucy, this south-of-the-border entree from Alicia Johnson of Hillsboro, Oregon makes a hearty meal. Whenever I take dinner to friends who are ill, these enchiladas seem to make them feel better, says Alicia. Ingredients:
1/4 cup chopped onion |
1 tablespoon butter |
2 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup chicken broth |
1 can (4 ounces) chopped green chilies |
1/4 teaspoon ground coriander |
1/8 teaspoon pepper |
1 cup (4 ounces) shredded monterey jack cheese, divided |
1/2 cup sour cream |
2 cups chopped cooked chicken |
4 flour tortillas (8 inches) |
sliced ripe olives, chopped tomatoes and green onions, optional |
Directions:
1. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine flour and broth until smooth; gradually add to pan.
2. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
3. Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Pour remaining sauce over enchiladas.
4. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 4 enchiladas.
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