Tuesday, September 23, 2008

Terri's Sour Cream Enchilladas

These enchiladas are my mom’s recipe, and they are SO good!!!! I swear you will love them.

1 c. chopped onion
1/2 c. chopped green bell pepper
2 T butter or margarine
2 c. chopped, cooked chicken
1 can diced green chilies
3 T butter or margarine
1/4 c. flour
1 t coriander OR cumin
3/4 t. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese
12 small or 8 large flour tortillas

In a large saucepan, saute onion and green bell pepper in butter until tender.
Remove from heat and combine that with the chicken and green chilies in large bowl.
In the first pan, melt the other butter, stir in spices, and add chicken broth. Cook until thickened and bubbly plus a couple more minutes.
Remove from heat. Stir in sour cream and 1/2 c. cheese.
Stir 1/2 cup of the sauce mixture in with the chicken mixture.
Dip each tortilla in sauce, shaking off excess.
Fill each with 1/4 c. chicken mixture.
Arrange in a foil-lined 9x13 pan.
Cover with remaining sauce and cheese.
Bake uncovered at 350 for 25 minutes.

You can make this up to an hour ahead of cooking and refrigerate until it’s ready to give you a little time to clean the kitchen before company comes!! It DOES make a mess, but it is SO worth it!

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