Absolutely, hands-down one of our favorite meals. Super easy, and a good one to stretch by throwing in leftover rice, or corn or anything else Tex-Mexy. Mmm. Love it.~2 Tbsp. butter
~1/4 c. flour
~2 1/2 c. chicken broth
~1 tsp. dried coriander
~1 can (4 OR 7oz.) chopped green chilies, divided. (they are NOT spicy, and add good flavor)
~2 c. shredded cooked chicken (if I'm cooking it for this recipe, I season it with a Southwestern blend I was given. If I'm using leftovers, I sprinkle the seasoning in the sauce)
~1 c. shredded Monterey Jack cheese
~8 (sometimes more) flour tortillas (7-8 inches)
~1 c. shredded cheddar cheese
For the 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.
For the filling: In a bowl, combine the chicken, M. Jack cheese, and remaining chilies. Spoon 1/3 c. mixture onto each tortilla, roll up. Place seam side down in a greased (they will stick otherwise!) 9X13 in. baking dish. Pour sauce over enchiladas, sprinkle with cheddar cheese, and bake at 375 degrees for 15-18 minutes, or until heated through and the cheese is melted.
Serves:4
I generally get 12, because I just eyeball the filling in the tortilla.
3 comments:
I'm going to try this! I'll have to get the coriander though {I'm also wondering if this is a neccessity?} Do they carry coriander at the grocery store?
Yep. its necessary, and yes, they have it at the grocery store, I could only find it in the organic section- McCormick, and The Spice Hunter were the 2 brands they had. Its not real cheap, but since this is really the only recipe I have that uses it, it lasts a LONG time.
Bonnie, I FINALLY checked out your 'kitchen'...yum! There are soo many delish things in here! Thanks!
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