Chicken & Cheese Enchiladas Recipe

• 1 onion
• 1 lg. green pepper
• 3 tbsp. butter
• 2 c. cooked chicken
• 1/4 teaspoon dry red pepper
• 1/2 c. peperoncini, minced, including some of the juice
• 3 tbsp. flour
• 1/2 teaspoon coriander
• 1/4 teaspoon grnd cumin
• 1/2 teaspoon salt
• 2 c. chicken stock
• 1 c. lowfat sour cream
• 1/2 pound Cheddar or possibly Monterey Jack, grated
• 12 corn tortillas

1. Mince the onion and pepper and saute/fry in 2 Tbsp.
2. of butter till soft.
3. Add in the chicken, dry red pepper and peperoncini.
4. Save the juice to add in to the sauce.
5. Make a roux with the remaining butter and flour.
6. Stir in the coriander, cumin and salt.
7. Heat the stock with some of the juice from the peperoncini and stir into the roux.
8. Take the sauce off the heat and stir in the lowfat sour cream and half the cheese.
9. Use some of the sauce to moisten the chicken mix.
10. Dip each tortilla into the remaining sauce to soften.
11. Then place a heaping spoonful of the chicken mix in the center and roll up the tortilla.
12. Place in a shallow baking pan and repeat with the rest of the tortillas and the filling.
13. Top with any remaining sauce and sprinkle with the rest of the cheese.
14. Bake in a preheated 350 degree oven for 1/2 hour.

onion, green pepper, butter, chicken, dry red pepper, peperoncini, flour, coriander, grnd cumin, salt, chicken stock, sour cream, cheddar, corn tortillas

Taken from cookeatshare.com/recipes/chicken-cheese-enchiladas-38525 (may not work)