Tuesday, June 30, 2009

Enchilada Anyone?

These green chili chicken enchiladas are delicious!! They are simple to make and are raved about every time I serve them :)

Please note that this is for 2 servings....I triple the recipe for my family. For the cooked chicken, I bake a pound of boneless chicken breast, drizzled with olive oil, seasoned with salt, cayenne pepper and garlic powder, for one hour at 350 degrees. You can do this the day before and refrigerate it. It helps to warm it in the microwave before slicing. Also, I never seem to have coriander, so I use cumin and a pinch of allspice.
Chili Chicken Enchilada -- Taste of Home
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1/2 cup sour cream
2 cups chopped cooked chicken
4 flour tortillas (8 inches)
Sliced ripe olives, chopped tomatoes and green onions, optional
In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Pour remaining sauce over enchiladas. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 2 servings.

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