White Chicken Enchiladas
by Melanie Foster
serves: 6
  Chicken, peppers and cheese rolled in flour tortillas, topped with a creamy sauce and more cheese!
  1 cup   chopped onion
  1/2 cup   chopped green pepper
  2 tbsp   butter
  2 cups   cooked, chopped chicken
  4 oz   can chopped green chilies
  3 tbsp   butter
  1/4 cup   flour
  1 tsp   ground coriander
  3/4 tsp   salt
  2 1/2 cups   low sodium chicken broth
  1 cup   sour cream
  1 1/2 cups   shredded monterey jack cheese
  12   6-inch flour tortillas at room temp.
  Saute onion and green pepper in 2 Tbsp butter, combine with chicken and chilies in a bowl.

For sauce, melt 3 Tbsp butter, stir in flour, coriander and salt. Whisk in broth and stir until thickened and bubbly. Remove from heat and stir in sour cream and cup cheese. Stir cup sauce into chicken mixture.

Fill each tortilla with cup chicken mixture and place in greased pan:
6 enchiladas per square pan-top with 1 cup sauce and cup cheese
12 enchiladas per 9x13 pan-top with 2 cups sauce and 1 cup cheese

To Freeze: Wrap well with foil, label and date. Freeze for up to 2 months.

To Bake: To eat same day, bake uncovered at 350 for about 25 minutes or until bubbly. From frozen, either thaw completely and bake as above, OR from frozen, bake covered 1 hour, then uncover and bake 25 more minutes or until hot and bubbly. Can re-cover if top is getting too browned before it is hot.

Note: Great for using leftover chicken or use this equivalency,
1 lbs uncooked bone-in chicken breasts = 2 cups cooked chicken
1 lbs uncooked boneless, skinless chicken breasts = 3 cups cooked chicken