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
1 cup chopped onions
2 tablespoons butter or margarine
2 cups chopped chicken
1 4oz can of chopped green chilies
3 tablespoons butter or margarine
¼ cup all purpose flour
1 teaspoon ground coriander seed
¾ teaspoon salt
2-½ cups of chicken broth
1 cup dairy sour cream
1-½ cups shredded Monterey jack cheese
12 six-inch corn tortillas
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 1/2 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 about1/4 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.
Click here for stories and video about Poultry.