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Chicken Enchilada Recipe

   
 

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     Chicken Enchilada

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon butter
3 cups shredded cooked chicken breast
2 cans (4 ounces each) chopped green chilies
1/4 cup all-purpose flour
1-1/2 to 2 teaspoons ground coriander
2-1/2 cups reduced-sodium chicken broth
1 cup (8 ounces) reduced-fat sour cream
 
1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
12 corn tortillas (6 inches), warmed

Instructions
In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.


Originally Submitted
7/21/2012





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