Chicken recipes

Chicken Enchiladas

Course : Chicken
Serves: 4

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Ingredients:

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.

Chicken Enchiladas

Ingredients:

Preparation / Directions:

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