I've simplified one of my favorite enchilada recipes to be more "do-able" for the weeknights.
It's a twist on traditional enchiladas which usually feature a bold, red sauce. This recipe uses Jack cheese combined with sour cream and mild green chilies which compliment the chicken perfectly.
I've even used a store bought rotisserie chicken and it tasted excellent. I think your family is bound to love this recipe. Give it a whirl.
2 tablespoons butter
1/4 cup all-purpose flour
2-1/2 cups chicken broth
1 teaspoon dried coriander
4 ounces chopped green chilies, divided
1/3 cup green pepper, chopped
8 oz. sour cream, reduced fat sour cream is okay, do not use no fat sour cream
2 cups cubed cooked chicken or shredded rotisserie chicken
4 ounces shredded Monterrey Jack cheese or Pepper Jack cheese
8 flour tortillas (8 inches), warmed
6 ounces shredded Monterrey Jack cheese or Pepper Jack cheese
Spanish rice and fresh sliced tomatoes, optional
Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies & green pepper. Remove from heat and add sour cream. In a large bowl, combine the chicken, Monterrey Jack cheese and remaining chilies.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheese.
Bake, uncovered, at 375° for 18 to 20 minutes or until heated through and cheese is melted. Let cool for 5 minutes before removing from baking dish. Serve with Spanish rice and sliced tomatoes, if desired.
Makes 8 enchiladas.
