This is one of my all time favorite dishes to serve to guests, new moms, and my family! It’s a really easy go-to meal that tastes great every time!
Ingredients
- 10 8-inch flour tortillas
- 1 teaspoon ground coriander
- ¼ teaspoon pepper
- 1 tablespoon butter
- 1 ½ tablespoons all-purpose flour
- 4 oz. sour cream
- 1 cup chicken stock
- 1 can diced green chili peppers – drained
- 1 ½ cup Monterey Jack shredded cheese
- 2 cups shredded chicken
- Sliced pitted olives (optional)
- Diced tomatoes (optional)
- Diced red bell pepper (optional)
Directions:
- Boil boneless chicken breast in chicken stock until fully cooked, for added flavor
- Shred chicken in a bowl
- Wrap tortillas in foil and heat for 10 minutes at 350 degrees
- Melt butter, and stir in pepper, coriander, flour, sour cream, chicken broth, and green chili peppers (makes sauce)
- Cook and stir sauce until thick and bubbling
- Remove sauce from heat, and stir in 1 cup of Monterey Jack cheese
- Add ½ cup sauce to shredded chicken
- Place ¼ cup of filling onto tortillas, and roll up
- Arrange enchiladas, seam down, onto greased 12x7x2 inch baking dish
- Top Enchiladas with remaining sauce, cover with foil and bake at 350 degrees for 35 minutes, or until heated through
- Remove from over, sprinkle with ½ cup of Monterey Jack cheese, and continue baking for 5 more minutes, or until cheese has melted
- Garnish with sliced, pitted olives, diced tomatoes, and/or diced red bell peppers, if desired
- Let rest for 10 minutes
- Serve with black beans, and Spanish rice
