Enchiladas De Pollo Y Quesoenchiladas 5.00 tablespoon butter 1.00 cup chopped onions 0.50 cup large bell peppers; chopped 2.00 cup cooked chicken; chopped 4.00 oz green chili peppers; chopped 0.25 cup all-purpose flour 1.00 tablespoon chili powder 0.50 teaspoon coriander seed; ground 0.50 teaspoon cumin seed; ground 2.50 cup chicken broth 1.00 cup sour cream 1.50 cup monterey jack cheese; shredded 12.00 6-inch tortillas 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. Recipe by: Elizabeth Powell Converted by MM_Buster v2.0l. |
