Chicken · Favorite Recipes · Mexican

Enchiladas

love my Mexican food!!! I can eat it several times a week and not get bored of it.

For our birthday a few weeks ago (yes I said our, The Hubs and I share the same birthday), The Hubs requested Enchiladas the way my dad makes them. Come to find out it’s actually the way Better Crocker makes them! So my mom took a picture of their recipe book and we made enchiladas for the first time! They turned out pretty dang good! AND they best part, is that it wasn’t as intimidating as I thought it would be!
(I was so wrapped up in enjoying dinner and then cleaning up that I forgot to take a picture of them as they came out of the oven. Sorry for the ‘left over’ pic! 😉 It’s good to live in the moment!)

Ingredients
8 6-inch Tortillas
1/2 cup chopped Onion
4 cloves Garlic, minced
1 tsp ground Coriander
1/4 tsp Pepper
2 tbsp Margarine or Butter
3 tbsp All Purpose Flour
1 8-oz carton Sour Cream
2 cups Chicken Broth
1 4-oz can diced Green Chili peppers, drained
1 cup shredded Cheese
2 cups chopped Cooked Chicken
Sliced Olives*
Chopped Tomatoes*
Sliced Green Onions*
(*optional)

Directions
Warm tortillas
(wrap in foil heat in oven at 350* for 10-15 OR microwave for 10-20 sec)
For Sauce
In a saucepan cook onion, garlic, coriander & pepper in the margarine or butter until the onion is tender.
Stir flour into the sour cream then add to the onion mixture.
Stir in the brother and chili peppers all at once.
Cook and stir till thickens and bubbly
Remove from the heat and stir in 1/2 cup of the cheese.
For Filling
Stir 1/2 cup of the sauce into the chicken.
Place about 1/4 cup or so of filling on each tortilla and roll it up.
Arrange the tortilla rolls, seam side down, in a lightly greased 9×13 pan.
Top with remaining sauce.
Add the olives, tomatoes, green onions, and the rest of the cheese on top.
Bake uncovered at 350* for about 35 minutes or till heated through.
Let cool a little and then serve!!

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