Cook onions in the 2 tablespoons butter in a large saucepan until tender. Mix chopped chicken and green chiles in a bowl, set aside. In same saucepan, melt 3 tablespoons butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat. Stir in sour cream, and 1/2 cup of cheese. Stir ½ cup of the sauce into the chicken.
Fry the corn tortillas in vegetable oil for a couple of seconds. Absorb the grease by placing tortillas between paper towels. Spoon remaining hot sauce over each tortilla; fill each with about ¼ cup of chicken mixture. Roll up and arrange in 13x9x2 baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake, uncovered, in 350° oven about 25 minutes or until bubbly.
About Chicken Enchiladas
A great Friday night dish for families, these enchiladas can be made ahead of time and baked before serving. Be sure to steam or heat the tortillas before filling them. Makes 6 servings.
Ingredients
Directions
Cook onions in the 2 tablespoons butter in a large saucepan until tender. Mix chopped chicken and green chiles in a bowl, set aside. In same saucepan, melt 3 tablespoons butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat. Stir in sour cream, and 1/2 cup of cheese. Stir ½ cup of the sauce into the chicken.
Fry the corn tortillas in vegetable oil for a couple of seconds. Absorb the grease by placing tortillas between paper towels. Spoon remaining hot sauce over each tortilla; fill each with about ¼ cup of chicken mixture. Roll up and arrange in 13x9x2 baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake, uncovered, in 350° oven about 25 minutes or until bubbly.