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Enchiladas de Pollo y Queso




Source of Recipe


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List of Ingredients




5 Tablespoons Butter
1 Cup Chopped Onions
1/2 Cup Large Bell Peppers, chopped
2 Cups Cooked Chicken, chopped
4 Ounces Green Chili Peppers, chopped
1/4 Cup All-purpose Flour
1 Tablespoon Chili Powder
1/2 Teaspoon Coriander Seed, ground
1/2 Teaspoon Cumin Seed, ground
2 1/2 Cups Chicken Broth
1 Cup Sour Cream
1 1/2 Cups Monterey Jack Cheese, shredded
12 Tortillas (6")

Recipe



Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chilis into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.

Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 minutes.

Serves 6