Chicken Enchiladas Freezer Friendly
These are very tasty. Not the typical enchiladas because they dont taste very mexican. I've made these with whole grain tortillas and regular tortillas and both are really good. The process can get a little bit messy, but the results are worth it! This is a great oamc meal, and this recipe increases easily by 3, 6, or 9- just change the quantity to 24, 36, or 48 enchiladas. Original recipe here makes enough to serve 5-6. This is not the greatest picture, so please feel free to post another one if you can do better! Recipe adapted from the book: don't panic, dinner's in the freezer.
Steps
Using a large , non-stick skillet , cook onion and green peppers in 2 t.
Butter until tender , about 5 minutes.
Transfer onion mixture to a bowl with the cut-up cooked chicken and can of chili peppers.
Set aside.
Using the same skillet , make the sauce: melt the rest of the butter and stir in the flour , coriander , and salt.
Add in the chicken broth 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 the cheese.
Take 1 / 2 cup of the sauce and add to the bowl with the chicken mixture.
This is the part that gets a little bit messy.
Quickly dip each tortilla into the skillet with the hot sauce to soften.
Put the coated tortilla on a cookie sheet and add about 1 / 4 cup of the chicken mixture.
Roll up.
Arrange rolls side-by-side on the other lined baking sheet.
Repeat with the rest of the tortillas.
If there is any leftover sauce , pour it over the enchiladas.
Sprinkle with remaining cheese.
To ser.
Ingredients
onion, green pepper, butter, cooked chicken, diced green chilies, flour, ground coriander, salt, chicken broth, sour cream, monterey jack cheese, tortillas