Mmmmmmmmm . . .tender, shredded chicken.......savory green chiles.......creamy, melty monteray jack cheese .......... oh my, my. This recipe is (singing) awesome! And I cannot take credit for it. I am merely passing it on. I first enjoyed these enchiladas in college. A friend of a friend used to make them. Not sure what she's up to anymore, but I can assure you that I told my friend whom I do still keep in touch with that I made these enchiladas this week. I hope you enjoy them as much as I do!
1 Cup Onion, diced
2 T Butter, 3 T Butter (5 in total)
4 oz Can of Green Chiles
1/4 Cup Flour
3/4 tsp Salt (optional)
1 Cup Sour Cream
1/2 Cup Green Bell Pepper, Diced
2 Cups Cooked Chicken, Shredded
1 T Ground Coriander
2 1/2 Cups Chicken Broth (I prefer low sodium)
1 1/2 Cups Monteray Jack Cheese, Shredded
12, 6-inch Flour Tortillas
In skillet, melt 2 T butter and add the onion and green pepper. Saute until softened. Transfer to large bowl and add the chicken and green chiles.
Take 1/2 Cup of the sauce and add it to the chicken. Stir together.
Grease a 9x 13 baking dish. Take 1 cup of the sauce and spread it on the bottom of the pan.
Fill each tortilla with approximately 1/4 cup of the filling and place in the pan as you go. Make two rows of 6 rolled enchiladas.
Pour remaining sauce over the top and sprinkle with the remaining cheese.
Bake uncovered for 25 minutes in 350 degree F oven.
These can be made a day ahead of time and store in the fridge. When ready to bake, bake covered for 1/2 hour and then remove the lid and bake for an additional 15 minutes.