Ingredients
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8
-
1
-
4
-
1
-
1/4
-
2
-
3
-
1
-
2
-
1
-
1
-
2
-
-
-
Directions
Thom’s Chicken Enchiladas, Got this recipe from a friend They are really good A nice variation on the dish , Wonderful enchiladas! The sauce is a wonderful touch – delicious! used corn tortillas and gluten free flour blend in the sauce The veggie garnish added a nice fresh touch and a nice color Thanks for sharing!
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Steps
|
1
Done
|
Oven = 350 Degrees. |
|
2
Done
|
For Sauce: |
|
3
Done
|
in a Saucepan Cook Onion, Garlic, Coriander, and Pepper in Butter Till Onion Is Tender. |
|
4
Done
|
Stir Flour Into Sour Cream; Add to Onion Mixture. |
|
5
Done
|
Stir in Broth and Chili Peppers All at Once. |
|
6
Done
|
Cook and Stir Till Thickened and Bubbly Your House Should Smell Awesome Now. |
|
7
Done
|
Remove from Heat; Stir in Cup of the Cheese. |
|
8
Done
|
For the Filling: |
|
9
Done
|
Stir Cup of the Sauce Into Chicken. |
|
10
Done
|
Place About Cup Filling Atop Each Tortilla; Roll Up. Arrange Rolls, Seam Side Down, in a Lightly Greased 12x7x2-Inch Baking Dish. or You Can Layer It Like a Casserole of Course. |
|
11
Done
|
Top With Remaining Sauce. |
|
12
Done
|
Bake, Covered, in a 350 Degree Oven About 35 Minutes or Till Heated Through. |
|
13
Done
|
Sprinkle With Remaining Cheese. |
|
14
Done
|
Bake, Uncovered, About 5 Minutes More or Till Cheese Melts. Sprinkle With Olives, Tomatoes, and Green Onions. Let Stand 10 Minutes. |
