Sharon’s Chicken Enchiladas

sharon’s chicken enchiladas

MexicanOtherIntermediate30 minBy Northstar

Ingredients

Servings

8 6-inch tortillas 2 seeded and chopped jalapeno peppers; or
0.5 cup chopped onions one 4-ounce can diced green chili peppers
4 clove garlic, minced drained
1 tsp ground coriander 1 c (4 oz) shredded Monterey Jack cheese
0.3 tsp pepper 2 c cooked chicken
2 tbsp margarine or butter Sliced pitted ripe olives (optional)
3 tbsp all-purpose flour Chopped tomatoes (optional)
8 oz sour cream Sliced green onions (optional)
2 cup chicken broth
1. Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
2. For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter
3. Forfilling,stir1/2cupofthesauceintochicken. Placeabout3/4cupfillingatopeachtortilla;
4. Sprinklewithremainingcheese. Bake, uncovered, about5minutesmoreoruntilcheesemelts.

1
until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili
2
peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2
3
cup of cheese.
4
rollup. Arrangerolls, seamsidedown, inalightlygreased12by7inchbakingdish. Topwith
5
remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated
6
through.