Chicken Enchiladas

Hello all, today I am going to share one of my favorite recipes, Chicken Enchiladas. I found this recipe about ten years ago in a Better Homes and Gardens cookbook. It does take a little bit of time to make, but trust me it is well worth it. For this you will need:
8 Tortillas six inch flour or corn
1/2 cup Chopped onion
4 cloves Garlic, minced
1 teaspoon Ground coriander
1/4 teaspoon Pepper
2 tablespoons Margarine or butter
3 tablespoons All-purpose flour
1 8-ounce Carton dairy sour cream
2 cups Chicken broth
1 Or 2 canned jalapeno chili peppers, rinsed, seeded, and
Chopped; or one 4-ounce can diced
Green chili peppers, drained
1 cup Shredded Monterey Jack
Cheese
2 cups Chopped cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions
I usually double the recipe just because of the size of our family.
First thing you need to do is cut your chicken and cook that through, a couple of ways you can do this, i like to use skinless boneless breasts and cook in a little olive oil til the pieces are no longer pink in the middle. Another way I have done it when money is an issue, and honestly when is it not is to buy a package of chicken legs and they are usually about half the price of breasts. Then boil the legs with some spices to get a little flavor, then pick the meat off the bone to make shredded chicken. After the chicken is cooked you can follow the rest of the recipe.

Wrap tortillas in foil. Heat in a 350° oven for 10 to 15 minutes or till softened.

For sauce, in a saucepan cook onion, garlic, coriander, and pepper in margarine or 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 1/2 cup of the cheese.

For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x71/2x2-inch baking dish. Top with remaining sauce. Bake, covered, in a 350° oven about 35 minutes or till heated through.

Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes. Makes 4 servings.

Another way to do this if you don't want to roll the tortillas is to make it like a lasagna style, put a layer of tortillas on the bottom of the pan then a layer of the chicken mixture and repeat until the pan is full.
Well once again I am out of words, but I will continue to try new recipes and post the results, until next time.