Enchiladas De Pollo Y Queso |
Course : Enchiladas
Serves: 6 |
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Ingredients:
5 tablespoons butter |
1 cup chopped onions |
1/2 cup large bell peppers -- chopped |
2 cups cooked chicken -- chopped |
4 ounces green chili peppers -- chopped |
1/4 cup all-purpose flour |
1 tablespoon chili powder |
1/2 teaspoon coriander seed -- ground |
1/2 teaspoon cumin seed -- ground |
2 1/2 cups chicken broth |
1 cup sour cream |
1 1/2 cups monterey jack cheese -- shredded |
12 whole tortillas (6 inch) |
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Preparation / 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 1/2 cup cheese. Stir 1/2 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.
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