Enchiladas De Pollo Y Queso(Serving Size: 6. Preparation Time: 1:00)

• 5 Tbsp. butter
• 1 c. chopped onions
• 1/2 c. large bell peppers, chopped
• 2 c. cooked chicken, chopped
• 4 oz. green chili peppers, chopped
• 1/4 c. all-purpose flour
• 1 Tbsp. chili powder
• 1/2 tsp. coriander seed, ground
• 1/2 tsp. cumin seed, ground
• 2 1/2 c. chicken broth
• 1 c. sour cream
• 1 1/2 c. Monterey Jack cheese, shredded
• 12 (6-inch) tortillas

1. Melt two tablespoons butter and cook onions and green pepper in it until softened.
2. Remove to a bowl and stir in chopped chicken and green chilies.
3. Melt remaining 3 tablespoons of butter.
4. Blend in flour and seasonings.
5. Whisk in chicken broth. Cook, stirring, until sauce boils.
6. Remove from heat; stir in sour cream and 1/2 cup cheese.
7. Stir 1/2 cup sauce into chicken mixture.
8. Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla.
9. Roll up and arrange in 13 x 9 x 2-inch pan; repeat with all tortillas.
10. Pour remaining sauce over tortillas.
11. Sprinkle with remaining cheese. Bake uncovered at 350u0b0 for about 25 minutes.

butter, onions, bell peppers, chicken, green chili peppers, allpurpose, chili powder, coriander seed, cumin, chicken broth, sour cream, cheese, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507484 (may not work)