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Julia's Chicken Enchiladas Edit Tags: Main DishesIngredients:- 8-10 tortillas (uncooked kind from Costco)
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- ½ c. chopped onion
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- 4 cloves minced garlic
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- 1 t. coriander
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- ¼ t. pepper
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- 2 Tablespoons margarine
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- 3 Tablespoons flour
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- 1 8 ounce carton of sour cream (Andy thinks it tastes better if its the full fat kind)
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- 2 c. chicken broth
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- 1 4 oz. can diced green chilis
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- 1 c. shredded Monterey Jack Cheese
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- 1 rotisserie chicken from Costco, cut apart and shredded (This will have more meat than you'll need for one pan. I usually double it with a whole rotisserie)
Directions:
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Cook tortillas
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For sauce- in sauce pan cook onion, garlic, pepper, and coriander in margerine til onions are tender.
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Stir flour into sour cream; add onion mixture.
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Stir broth and chilis all at once.
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Cook and stir til thickened and bubbly.
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(Shelly added cornstarch into a small amount of water to make a paste, then added that to the sauce for a thicker sauce)
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Remove from heat and stir in ½ cup of cheese.
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For filling stir ½ cup of the sauce into chicken.
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Place about ¼ cup of filling on each cooked tortilla,roll up.
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Arrange rolls, seam side down in a lightly greased 9X13 inch baking dish.
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Top with remaining sauce, and a little cheese.
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Bake, covered at 350° for 35 minutes.
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Sprinkle with remaining cheese.
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Bake uncovered for about 5 min or until cheese melts.
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Let stand for 10 minutes.
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