Enchiladas de pollo y queso
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| 1 | cup | Chopped onions |
| ½ | cup | Large bell peppers -- |
| Chopped | ||
| 2 | cups | Cooked chicken -- chopped |
| 4 | ounces | Green chili peppers -- |
| Chopped | ||
| ¼ | cup | All-purpose flour |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Coriander seed -- ground |
| ½ | teaspoon | Cumin seed -- ground |
| 2½ | cup | Chicken broth |
| 1 | cup | Sour cream |
| 1½ | cup | Monterey jack cheese -- |
| Shredded | ||
| 12 | 6-inch | |
| Tortillas | ||
Directions
Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chilis into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and ½ cup cheese. Stir ½ cup sauce into chicken mixture. Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 minutes.
Recipe By : Elizabeth Powell From: El Charro Cafe Favorite Recipes File
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