Chicken Enchiladas

Course : Chicken
Serves: 4
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1 tablespoon olive oil
1/2 cup onion -- chopped
4 cloves garlic -- minced
1 teaspoon coriander -- ground
1/4 teaspoon pepper
3 tablespoons flour -- unbleached
8 ounces nonfat sour cream
2 cups fat-free chicken broth -- i use heath valley
2 medium boned and skinned chicken breast halves -- cooked and cubed
1 medium serrano pepper -- seeded and diced
2 ounces monterey jack cheese
2 ounces mozzarella cheese -- part skim milk
8 tortillas fat-free flour tortillas 6 inch
2 ounces ripe olives -- sliced
2 ounces green onion -- sliced
2 ounces tomato -- chopped
2 ounces salsa

Preparation / Directions:

Pre heat oven to 350* Wrap tortilla in foil. Heat in oven for 10 to 15 min until soft. Sauce: In saucepan cook onion, garlic,serrano pepper, coriander,and ground pepper in oil till onion is soft. Stir flour in sour cream; add to the pan stiring to combine. Stir in broth. Cook and Stir till thick . Remove from heat. Mix cheeses together then, mix all but 1 oz in sauce. Filling: Stir 1/2 cup of sauce into chicken. Place about 1/4 cup filling in each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased baking dish. Top w/remaining sauce. Bake, covered about 35 min until heated through. Uncover, top with remaining cheese and bake 5 min more till cheese melts. Sprinkle with garnishes and let stand 10 minutes before serving.

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