Chicken Enchiladas
By Carley Wegner
Monday, February 23, 2009
Hello! As I have said before I normally don’t like recipes that require more than 10 ingredients but this one is well worth it. It does take a little time to make but what is better than home-made Mexican food? This recipe was given to me by my friend Nicole and I’m sure you will find it super tasty! I hope you enjoy.
Chicken Enchiladas
Ingredients
1 whole chicken
(you can either boil the whole chicken and pick it off the bone, or buy a rotisserie chicken to speed things up!)
12 fajita size tortillas
8 oz. sour cream
1 onion
1 green pepper
4 oz can green chilies
Butter
Flour
Salt
Ground Coriander
Monterey Jack Cheese
*chicken bouillon cube or Swanson’s chicken broth
(cook together in small pan)
1 cup chopped onions
½ cup chopped green pepper
2 tbsp butter
-Mix in 2 cups chopped chicken
-Add 4oz can of green chilies
(in separate larger pan)
¼ cup butter
¼ cup flour
1 tsp salt
1 tsp ground coriander
2 cups chicken broth (from boiled chicken, Swanson’s broth, OR 2 cups of water w/one chicken flavored bouillon cube)
Stir in 1 cup sour Cream
1 cup Monterey Jack cheese
-After cheese is melted, mix ½ cup of sauce mixture with onions, peppers and chicken in separate bowl
Dip fajitas in remaining sauce and add ¼ cup of chicken mixture. Roll and place in greased baking dish. Repeat until chicken mixture is gone and pour remaining sauce over enchiladas. You can freeze one dish and cook next time! Bake at 350 for about 30 min. You can serve with sour cream.
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