Why did the chicken cross the road?

To get to my kitchen of course! Hee!

I would swear I’d posted this recipe before but I don’t think my search button is working and I’m a terrible tagger so I can’t find it.

By request: Chicken Enchiladas

8 6-inch tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2Tbsp butter
3 tbsp all-purpose flour
1 8oz carton sour cream
2 cups chicken broth
1 or 2 canned jalapeno chili peppers or 1 4oz can green chilis, drained.
1 cup shredded Monterey Jack cheese
2 cups chopped cooked chicken
Optional: sliced black olives, tomatoes, chopped onions

In a saucepan, cook onion, garlic, coriander and pepper in butter until onions are tender. Stir flour into sour cream, add to onion mixture. Stir in broth and chili peppers. Cook and stir until sauce mixture is thickened and bubbly. remove from heat, stir in 1/2 cup of the cheese.

Stir 1/2 cup of the sauce into chopped chicken.

Place about 1/4 of chicken mixture into each tortilla. Roll up and arrange them, seam side down, in a lightly greased baking dish (cake pan). Top with remaining sauce.

Bake, covered, in a 350F oven for about 35 minutes or until heated through. Sprinkle with remaining cheese, bake, uncovered for another 5 minutes or until cheese melts.

If desired, sprinkle with tomatoes, olives, onions. Let stand 10 minutes. Makes 4 servings.

I serve mine on a plate with shredded lettuce, diced tomatoes and onions, sliced black olives, sour cream and refried beans on the side. Maybe some spanish rice, too. Makes a very filling meal.

(I apologize for the lack of posts and replies to comments. I’m verrah verrah busy. It’s entirely Master’s fault. )