Rich and saucy, this south-of-the-border entree from Alicia Johnson of Hillsboro, Oregon makes a hearty meal. "Whenever I take dinner to friends who are ill, these enchiladas seem to make them feel better," says Alicia.
- 1/4 cup chopped onion
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 can (4 ounces) chopped green chilies
- 1/4 teaspoon ground coriander
- 1/8 teaspoon pepper
- 1 cup (4 ounces) shredded Monterey Jack cheese, divided
- 1/2 cup sour cream
- 2 cups chopped cooked chicken
- 4 flour tortillas (8 inches)
- Sliced ripe olives, chopped tomatoes and green onions, optional
- In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine flour and broth until smooth; gradually add to pan.
- Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
- Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Pour remaining sauce over enchiladas.
- Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 4 enchiladas.
Originally published as Chili Chicken Enchiladas in Taste of Home June/July 2007, p57
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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