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!
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
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.