Easy Cheesy Chicken Enchiladas
2 tablespoons butter
½ cup chopped onion
4 cloves garlic, minced
1 teaspoon ground coriander
¼ teaspoon pepper
½ teaspoon salt
1 tablespoon pickled jalapeño pepper slices, chopped
3 tablespoons all-purpose flour
8 ounces sour cream
2 cups chicken broth
3 ½ cups grilled thinly sliced chicken
8 flour tortillas
2 cups shredded Monterey Jack cheese
½ cup yellow cheddar cheese
For the garnish:
Fresh cilantro, chopped,
Tomatoes, finely chopped
Green onions, thinly sliced
Pickled or fresh jalapenos, finely chopped (optional)
For The Sauce:
Melt butter in a large saucepan over medium heat. Add onion & garlic and cook for 4-5 minutes until the onion is tender, then add coriander, salt, & pepper.
In a separate bowl, stir the flour into the sour cream and then add to the onion mixture in the pan. Add in the pickled jalapenos, then cook another 3 minutes over medium heat.
Stir in the broth and cook on high, whisking periodically until thickened and bubbly, about 3-5 minutes.
Remove from the heat and add 1 cup of Monterey Jack cheese.
For The Filling:
Stir 1 cup of sauce into the chicken.
Place about 1/3 of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.
Once all enchiladas are in the dish, top them with the remaining sauce.
Bake covered, in a 350 degree oven for about 35 minutes or until heated through.
Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.
Let stand for 10 minutes before serving.
Easy Cheesy Chicken Enchiladas with sour cream sauce, jalapeños, onions, garlic, cumin, Monterey Jack, & cheddar. Your new favorite enchilada recipe!
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Thursday, April 28, 2016 - 3:46pm