Chicken Enchiladas

1. 1

   Brown onion and green pepper in butter on med heat. Pour into bowl, add chicken, green chilies, black beans, 1/2 cup jack cheese, 1/2 cup sauce and stir.

2. 2

   For sauce: in saucepan, melt butter on med heat, stir in flour and stir till cooked, for 2 min. Add chicken broth, coriander and stir until thickened. Take off heat and stir in sour cream and remaining cheese. Stir until cheese melts.

3. 3

   To assemble:. Heat tortillas in microwave for short time, put heaping tablespoon of filling in tortilla, roll up and put seam side down on prepared sheet.

4. 4

   Variations:

5. 5

   Roast chicken breasts with bone at 375 for 45 min, rub with olive oil, salt and pepper. Take off skin and shred.

6. 6

   Or used pre roasted chicken, shred.

7. 7

   I roast all or any of the following vegetable for the filling on a cookie sheet with olive oil and salt and pepper at 425 for 15-25 min: chopped onions, chopped zucchini, sliced red and green peppers, sliced serrano chilies, garlic, mushrooms, carrots,butternut squash.For vegetarian filling, continue directions with everything but chicken.

8. 8

   Add red pepper flakes to taste to filling.

No additional tips available.