Ingredients
-
8 - 10
-
1/2
-
4
-
1
-
1/4
-
2
-
3
-
1
-
2
-
1
-
1
-
2
-
-
-
Directions
Weeknight Chicken Enchiladas, , Really good, both husband and kids enjoyed it
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Steps
|
1
Done
|
Wrap Tortillas in Foil and Heat in 350* Oven For 10 Minutes to Soften. |
|
2
Done
|
For Sauce: in a Saucepan, Cook Onion, Garlic, Coriander, and Pepper in the Butter Until the Onion Is Tender. |
|
3
Done
|
Stir the Flour Into the Sour Cream, and Then Add to the Onion Mixture. |
|
4
Done
|
Stir in Broth and Chili Peppers All at Once. |
|
5
Done
|
Cook and Stir Until Thick and Bubbly. |
|
6
Done
|
Remove from Heat; Stir in 1/2 C of the Cheese. |
|
7
Done
|
For Filling: Stir 1/2 C of the Sauce Into the Chicken, Mixing Well. |
|
8
Done
|
Place About 2-3 Soup-Spoon-Size of Mixture on Each Tortilla and Roll Up. |
|
9
Done
|
Arrange Rolls, Seam Side Down, in a Lightly Greased 12x8x2 Baking Dish. |
|
10
Done
|
Top With Remaining Sauce. |
|
11
Done
|
Bake, Covered, in 350* Oven For 35 Minutes. |
|
12
Done
|
Sprinkle With Remaining Cheese and Bake, Uncovered, 5 Minutes More Until Cheese Melts. |
|
13
Done
|
Let Stand 10 Minutes. |
|
14
Done
|
If Desired: Garnish Tops With Olives, Tomatoes, and Cheese. |
