Monday, October 3, 2011

Joyce's Chicken Enchiladas

This a recipe from a lady at our church.  They were served for our Ladies Candle Light service one year and I just had to get her recipe.  This is a must try recipe!  -Kristin

2 Tablespoons butter
1/2-1 cup chopped onion
1/2 green pepper, chopped
2-3 cups cooked chicken, chopped
4 oz. can diced green chillies
  • Saute the onion and green pepper in butter until tender.  Combine with remaining ingredients and set aside.
3 Tablespoons butter
1 teaspoon ground coriander or cumin
3/4 teaspoon salt
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 cups shredded Monterey Jack cheese
  • Melt the butter in a large skillet pan.  
  • Blend in the coriander or cumin, salt and flour.
  • Whisk in the broth and stir until thickish.
  • Then stir in the sour cream and 1/2 cup of the cheese.
  • Stir 1/2 cup of this sauce to the filling mixture.
  • Divide the filling among 10 flour tortillas.  Roll them up and place in a lightly greased 9x13 pan.
  • Cover with remaining sauce.
  • Sprinkle on remaining 1 1/2 cups of Monterey Jack cheese.
  • Bake at 350 for 30 minutes.

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