Chicken enchiladas baked in a cheesy white sauce.
1 cup onion, chopped
1/2 cup green pepper, chopped
2 T butter or margarine
2 cups cooked chicken or turkey
1-4 ox can green chili peppers, chopped
3 T butter or margarine
1/4 cup flour
1 t ground coriander
3/4 t salt
2 1/2 coups chicken broth
1 cup sour cream
6 oz (1 1/2 coups) Monterey Jack cheese, shredded
12 6 inch tortillas
Recipe yields 12 enchiladas
Cook onion and green pepper in 2 T butter until tender. Combine onion mixture in a bowl with chicken and chili peppers: set aside.
For sauce, melt 3 T butter and stir in four, coriander, and slat. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 mins more. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of sauce into chicken mixture.
Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up. Arrange rolls in a lined baking dish for freezing. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Freeze.
Serving day instructions:
Thaw completely. Bake uncovered at 350 degrees for about 25 minutes or until bubbly.