WEEKNIGHT CHICKEN ENCHILADAS

Weeknight Chicken Enchiladas image

Provided by Wendy W88

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

8 -10 flour tortillas or 8 -10 corn tortillas
1/2 cup chopped onion
4 garlic cloves, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers
1 cup shredded monterey jack cheese
2 cups chopped cooked chicken
black olives (optional)
tomatoes (optional)
green onion (optional)

Steps:

Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
For Sauce: In a saucepan, cook onion, garlic, coriander, 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.
Cook and stir until thick and bubbly.
Remove from heat; stir in 1/2 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.