I guess that I didn't really post the recipe the way I actually make it last time. Not that I meant to be stingy, I just typed it out of the cookbook without thinking. I do that kind of thing more often than I'd like to admit. But anywho, I've posted the real deal here and a photo tutorial on my neighborhood blog Picnics and Pear Trees.
Chicken Enchiladas
8 flour tortillas
1 cup chopped onion
4 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 8-ounce carton dairy sour cream
1 14-ounce can chicken broth
1 4-ounce can diced green chili peppers
1 ½ cup shredded Monterey Jack cheese
1 ½ pd grilled or baked chicken breast shredded
chopped tomato, green onion & sliced olived for garnish & for yummy :)
Bake, braise or grill 1 ½ chicken breast. Shred and set aside. In a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1 cup of the cheese.
For filling. Pour half of the filling/sauce into the bowl of shredded chicken. Stir. Then, in a lightly greased 9X13 fill each tortilla with about 1/2 cup chicken concoction. Once the pan is full pour the remaining sauce over the enchiladas and bake covered at 350 degrees for 35 min. Then top with remaining cheese and return to oven for 5 min. Garnish with olives, tomatoes and green onions.
Bake, braise or grill 1 ½ chicken breast. Shred and set aside. In a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1 cup of the cheese.
For filling. Pour half of the filling/sauce into the bowl of shredded chicken. Stir. Then, in a lightly greased 9X13 fill each tortilla with about 1/2 cup chicken concoction. Once the pan is full pour the remaining sauce over the enchiladas and bake covered at 350 degrees for 35 min. Then top with remaining cheese and return to oven for 5 min. Garnish with olives, tomatoes and green onions.
