CHICKEN ENCHILADAS

Ingredients

  • 1 cup chopped onion
  • 1/2 cup green pepper
  • 2 tbl butter or margarine
  • 2 cups cooked chicken
  • 1 4 oz can green chilli peppers
  • 3 tbl butter
  • 1/4 cup flour
  • 1 tsp coriander
  • 3/4 tsp salt
  • 2 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 1/2 cups Monterey Jack cheese
  • 12 6 inch tortillas

Preparation

In a large sauce pan cook onions and green pepper in the butter until tender.

Combine the onion mixture in a bowl with the chopped chicken and green chilli peppers. Set aside.

For sauce, in the same saucepan melt 3 tbl butter. Stir in flour, coriander and salt. Stir in chicken broth all at once.

Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more.

Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften.

Fill each with 1/4 cup of the chicken mixture. Roll up.

Arrange rolls in a 9x13 pan. Pour remaining sauce over. Sprinkle with remaining cheese.

Bake uncovered in a 350F oven for 25 minutes or till bubbly.

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Características

  • Alimento base: Chicken
  • Dificultad: Easy
  • Tiempo preparación: 40 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Honduras
  • Comunidad:
  • Típica de: Honduras
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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