Enchiladas De Pollo Y Queso(Serving Size: 6. Preparation Time: 1:00) - cooking recipe

Ingredients

5 Tbsp. butter
1 c. chopped onions
1/2 c. large bell peppers, chopped
2 c. cooked chicken, chopped
4 oz. green chili peppers, chopped
1/4 c. all-purpose flour
1 Tbsp. chili powder
1/2 tsp. coriander seed, ground
1/2 tsp. cumin seed, ground
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. Monterey Jack cheese, shredded
12 (6-inch) tortillas

Preparation

Melt two tablespoons butter and cook onions and green pepper in it until softened.
Remove to a bowl and stir in chopped chicken and green chilies.
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 13 x 9 x 2-inch pan; repeat with all tortillas.
Pour remaining sauce over tortillas.
Sprinkle with remaining cheese. Bake uncovered at 350\u00b0 for about 25 minutes.