Saute and add chicken to the onions, peppers,
butter, and chilies.
SAUCE- in separate pan, add butter, flour,
coriander, and salt; stir till bubbly. Then add
chicken broth. Remove from heat and add sour cream
and cheese.
Stir 1/2 cup sauce into chicken mixture. Fill each
tortilla with 1/4 cup of chicken mixture. Roll into
an enchillada and place in single layer in 9x13 pan.
Sprinkle 1 cup more of the sauce on top of the
enchilladas in the pan. Bake at 350 for 25 minutes.
Originally Submitted
12/4/2010
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