Chicken Enchiladas
I made these yummy chicken enchiladas for dinner last night! They are good because you make the sauce from scratch and you don't have to use the cream of chicken soup which has a lot of sodium.
Ingredients
8-10 tortillas, flour or corn, I used the uncooked flour tortillas from Costco/Sams and cook them up according to package instructions.
½ cup chopped onions
4 cloves garlic, minced
1 teaspoon ground coriander, optional. I didn’t use it.
¼ teaspoon pepper ½ teaspoon salt
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers , can add two cans
2 cup shredded Monterrey jack cheese
3 cups chicken, cooked and chopped/shredded
black olives (optional)
tomatoes (optional)
green onions (optional) Jalapenos, diced (optional) Gives it a nice kick.
½ cup chopped onions
4 cloves garlic, minced
1 teaspoon ground coriander, optional. I didn’t use it.
¼ teaspoon pepper ½ teaspoon salt
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers , can add two cans
2 cup shredded Monterrey jack cheese
3 cups chicken, cooked and chopped/shredded
black olives (optional)
tomatoes (optional)
green onions (optional) Jalapenos, diced (optional) Gives it a nice kick.
Directions
Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
For Sauce: In a saucepan, cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.
Stir in broth and chili peppers all at once. (and jalapenos if adding)
Cook and stir until thick and bubbly.
Remove from heat; stir in 1 C of the cheese.
For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
Top with remaining sauce.
Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.
If Desired: garnish tops with olives, tomatoes, and cheese.
For Sauce: In a saucepan, cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.
Stir in broth and chili peppers all at once. (and jalapenos if adding)
Cook and stir until thick and bubbly.
Remove from heat; stir in 1 C of the cheese.
For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
Top with remaining sauce.
Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.
If Desired: garnish tops with olives, tomatoes, and cheese.
1 comment:
Hi, I am a friend of Katie Monson and I found the link to this blog from her blog. I LOVE these Chicken Enchiladas. I have made them twice already. I love that you don't have to use Cream of Chicken Soup. Great recipe. Thank you for sharing.
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