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| chicken enchiladas | |||||
| Ingredients: | |||||
| 1 c | onion, chopped | ||||
| 1/2 c | green pepper, chopped | ||||
| 2 T | margarine | ||||
| 2 c | diced chicken, cooked | ||||
| 4 oz | green chilies, chopped | ||||
| 3 T | margarine, melted | ||||
| 1/4 c | flour | ||||
| 1 tsp | ground coriander | ||||
| 3/4 tsp | salt | ||||
| 1 c | sour cream | ||||
| 1/2 c | monterey jack cheese, shredded | ||||
| 2.50 c | chicken broth | ||||
| 12 each | tortillas | ||||
| Directions: | |||||
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Filling: Cook onion, green pepper, and margarine until tender. Add chicekn and chilies.
Sauce: Stir flour, coriander, and salt into broth. Add margarine and cook until thick and bubbly. Add sour cream and jack. Put 1/2 c sauce in filling. Dip tortillas and fill. Pour remaining sauce over. Bake 20-30 minutes at 350 degrees. |
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