Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Cook onions and green peppers in 2 T of butter until tender.

3. 3

   Combine in bowl with the chicken and green chilis and set aside.

4. 4

   Melt 3 T butter in skillet.

5. 5

   Add flour, salt and coriander.

6. 6

   Slowly add chicken broth stirring constantly and cook over medium high heat until mixture boils.

7. 7

   Remove from heat and stir in the sour cream and half the cheese (I made a boo boo and added all the cheese but it ended up still tasting great!)

8. 8

   Stir 1/2 cup sauce into chicken mixture.

9. 9

   (I might of used a bit more than a 1/2 cup. )

10. 10

    Dip each tortilla into remaining sauce to soften.

11. 11

    Fill each tortilla with 1/4 cup chicken mixture.

12. 12

    Roll up tortilla and place in a 9 x 13 pan that has been sprayed with PAM.

13. 13

    Pour remaining sauce over tortillas and top with remaining cheese.

14. 14

    (I had to add some extra cheese since I used it all in the sauce)

15. 15

    Bake uncovered for 350 degrees for 25 minutes.

No additional tips available.