Enchiladas De Pollo Y Queso

Recipe Ingredients

5 tablespoons	75ml	Butter
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Large bell peppers - chopped
2 cups	125g / 4.4oz	Cooked chicken - chopped
4 oz	113g	Green chili peppers - chopped
1/4 cup	15g / 0.5oz	All-purpose flour
1 tablespoon	15ml	Chili powder
1/2 teaspoon	2.5ml	Coriander seed - ground
1/2 teaspoon	2.5ml	Cumin seed - ground
2 1/2 cups	592ml	Chicken broth
1 cup	237ml	Sour cream
1 1/2 cups	219g / 7.7oz	Monterey jack cheese - shredded
12		Tortillas

Recipe Instructions

Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chiles into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.

Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 minutes.

Source:
Elizabeth Powell

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