This recipe is one of our all-time favorites!  If you like cheesy yumminess and chicken… well, you won’t go wrong with this one!

Ingredients

1/2 c green pepper, chopped

2 T butter

2 c cooked chicken

1  4 oz can green chili peppers, chopped

3 T butter

1/4 c flour

1 t ground coriander

3/4 t. salt

2 1/2 c chicken broth

1 c sour cream

6 oz. Monterey Jack cheese, shredded

12 6-inch tortillas

Instructions

Cook green pepper in 2 T. butter until tender.  Combine green pepper in a bowl with chicken and chili peppers; set aside.

For sauce, melt 3 T. butter and stir in flour, coriander, and salt.  Stir in chicken broth all at once.  Cook and stir until thickened and bubbly.  Cook and stir 1-2 minutes more.  Remove from heat.  Stir in sour cream and 1/2 cup of cheese.  Stir 1/2 c 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 and pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake uncovered at 350 degrees for about 25 minutes or until bubbly.

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