Sour Cream Chicken Enchiladas
Posted by moderndaygourmet on January 24, 2008
This is another one from Confessions of a Kitchen Diva. Great hearty winter comfort food!
2 tablespoons butter
1 medium onion, chopped
1/2 cup chopped green pepper
2 cups chopped, cooked chicken
1 can chopped green chiles
3 tablespoons butter
1/4 cup flour
1/2 teaspoon coriander (personally, I would substitute cumin)
3/4 teaspoon salt
2 1/2 cups chicken broth
1 8 ounce carton sour cream
1 1/2 cups shredded Monterey Jack cheese, divided
12 (6 inch) flour tortillas
Preheat oven to 350. Melt 2 tablespoons butter in a large skillet. Saute the onion and bell pepper until soft. Remove from skillet and combine with chicken. Add green chiles and set aside.
In the same skillet, melt 3 tablespoons butter; blend in flour, coriander and salt. Cook over medium-high heat 1 minute, stirring constantly. Slowly stir in chicken broth; bring to a boil and cook until thick and bubbly, stirring constantly. Remove from heat and stir in sour cream and 3/4 cup cheese.
Stir 1 cup of sauce into the chicken mixture.
Dip a tortilla into the remaining sauce. Spoon 1/4 cup chicken mixture on the top one-third of the tortilla. Fold top of tortilla over filling; fold in sides and continue rolling tortilla to totally encase filling.
Place seam side down in a lightly greased 9×13 baking dish. Repeat with remaining tortillas and filling. Pour any remaining sauce over tortillas. Cover pan with foil and bake 20 minutes. Remove foil, sprinkle with remaining cheese and return to oven an additional 5 minutes or until cheese is melted.