Sunday, November 30, 2008

Chicken Enchiladas

1 c. chopped onion
1/2 c. chopped green pepper
2 Tb. butter
2 c. chopped cooked chicken
1/4-1/2 tsp. cayenne pepper OR 1 - 4 oz. can jalapenos
3 Tb. butter
1/4 c. flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken stock
1 c. plain yogurt OR sour cream
1 1/2 c. shredded cheddar or monterey jack cheese
12 - 6 in. tortillas

In lg. saucepan cook onion and green pepper in the 2 Tb. butter until tender. Combine in a bowl with chopped chicken and jalapenos (if using). Set bowl aside

In same saucepan, melt 3 Tb. Blend in flour, coriander, salt, and cayenne (if using). Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in yogurt and 1/2 c. cheese. Stir 1/2 c. sauce into the reserved chicken mixture. Dip ea. tortilla into remaining hot sauce to soften; ill each with about 1/4 c. of chicken mixture. Roll up and place in greased 9x13 pan. Pour remaining sauce over rolls. Sprinkle with remaining cheese. Bake uncovered in a 350 degree oven for 25 min. or until bubbly.

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