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  • Enchiladas De Pollo Y Queso

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    Ingredients

    • 5 Tbsp. butter
    • 1 c. minced onions
    • 1/2 c. large bell peppers minced
    • 2 c. cooked chicken minced
    • 4 ounce green chili peppers minced
    • 1/4 c. all-purpose flour
    • 1 Tbsp. chili pwdr
    • 1/2 tsp coriander seed grnd
    • 1/2 tsp cumin seed grnd
    • 2 1/2 c. chicken broth
    • 1 c. lowfat sour cream
    • 1 1/2 c. Monterey jack cheese shredded
    • 12 x 6-inch tortillas

    Directions

    1. Heat two Tbsp. butter and cook onions and green pepper in it till softened. Remove to a bowl. Stir minced chicken and green chilis into onion-pepper mix. Heat remaining 3 Tbsp. of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, till sauce boils. Remove from heat; stir in lowfat sour cream and 1/2 c. cheese. Stir 1/2 c. sauce into chicken mix.
    2. Dip each tortilla in remaining warm sauce to soften and spoon chicken mix 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.
    3. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 min.

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