Chili Chicken Enchiladas

Rich and saucy, this south-of-the-border entree makes a hearty meal. Plus, it's easy to put together.

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Member Recipe By pengn44

Prep Time 20 min
Total Time 45 min
Servings 4

Ingredients

1/4: cup chopped onion

2: cloves minced garlic

1: tablespoon butter

2: tablespoons all-purpose flour

1: cup chicken broth

4: ounces chopped green chilies

1/4: teaspoon ground coriander

1/8: teaspoon pepper

1: cup shredded Monterey Jack cheese, divided

1/2: cup sour cream

2: cups chopped, cooked chicken

4: each flour tortillas

: sliced olives

: chopped tomatoes

: diced green onions

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Directions

1 In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan.
2 Stir in chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
3 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 x 7-inch baking dish. Pour remaining sauce over enchiladas.
4 Bake, uncovered at 350^ for 20 minutes. Sprinkle with remaining cheese. Bake an additional 5-10 minutes or until cheese is melted. Garnish with olives, tomatoes and green onions.