Carolyn'S Chicken Enchiladas
- 2 tsp. butter or margarine
- 1/4 c. all-purpose flour
- 2 1/2 c. chicken broth
- 1 tsp. dried coriander
- 1 (4 oz.) can chopped green chilies, divided
- 2 c. cubed cooked chicken
- 1 c. (4 oz.) shredded Monterey Jack cheese
- 1 c. (4 oz.) shredded Cheddar cheese
- flour tortillas
- For Sauce: Melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in coriander and half the chilies. In a bowl, combine chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla. Roll up and place seam side down in an ungreased 13 x 9 x 2-inch baking dish. Pour sauce over enchiladas. Sprinkle with Cheddar cheese. Bake, uncovered, at 375u0b0 for 15 to 18 minutes or until heated through and cheese is melted. Yields 4 servings.
butter, allpurpose, chicken broth, dried coriander, green chilies, chicken, shredded monterey jack cheese, cheddar cheese, flour tortillas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=68180 (may not work)