Chicken Enchiladas

CHICKEN ENCHILADAS 

Ingredients:

8 flour tortillas (homemade or uncooked from costco—cook before beginning)

2 tablespoons butter

1 cup chopped onion

1 teaspoon coriander

2 cloves garlic minced

ground pepper

3 tablespoons flour

8 oz sour cream 

2 cups chicken broth

1-4 oz can chopped green chilies not drained

3-4 cups grated colby-jack cheese divided

3 cups cooked chopped chicken (cook in crock pot in salsa verde the day before)

olives mushrooms, tomatoes, green onion optional, for topping enchiladas

Instructions:

Prepare Sauce:

Melt butter in a large saucepan over medium high heat. Place onion and coriander to melted butter and cook for about 5 minutes or until onions are softened. Lower heat to medium and add minced garlic, cook one more minute. Add pepper.

Stir flour into sour cream and add to onion mixture in pan. Stir in broth and green chilies and continue to cook until thick and bubbly. Remove from heat and add 1/2 cup of grated cheese.

Filling and Assembly:

Put about 1/2 cup of sauce into a 9x13 greased pan, using a spatula spread sauce over bottom of pan.

Stir 1/2 cup of sauce into chopped chicken in bowl. Place about 1/4-1/3 cup filling onto each tortilla and spread filling to cover length of tortilla, sprinkle with a couple of tablespoons of grated cheese. Roll up tortilla and place in prepared dish, seam side down. After all tortillas are filled and rolled, top with remaining sauce. Cover pan with foil and bake in 350 degree oven for about 30 minutes.

Remove pan from oven. Remove foil and top with remaining grated cheese.

Bake for about 5-10 additional minutes, or until heated through.

Let sit for 10 minutes before serving to allow cheese and sauce to set up.

Freezes well. Cover in tinfoil at the point right before baking. Bake frozen at 325 for 1 hr 15 mins.