ENCHILADAS DE POLLO Y QUESO

ENCHILADAS DE POLLO Y QUESO

Ingredients

5 tablespoons butter, divided use
1 cup chopped onions
1/2 cup chopped green bell pepper
2 cups chopped cooked chicken breast
1 (4 oz) can chopped green chiles, drained
1/4 cup all-purpose flour
1 tablespoon chili powder
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey jack
cheese, divided use
12 (6-inch) corn tortillas

Directions

Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl.

Stir chopped chicken and green chiles into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils.

Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla.

Roll up and arrange in 13x9x2-inch pan repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees F for about 25 minutes.

Makes 6 servings