These have got to be the greatest chicken enchiladas EVER, bar none! I really think you’ll like it too!
Enchiladas de Pollo y Queso (Chicken & Cheese Enchiladas)
1 c onion, chopped
1/2 c green bell pepper, chopped
2 tbsp margarine
2 c Morning Star Farms Meal Starters chicken, chopped
4 oz can green chiles, seeded and chopped
3 tbsp margarine
1/4 c flour
1 tsp coriander, ground
3/4 tsp salt
2 1/2 c chicken-style broth
1 c sour cream (or sour creme)
1 1/2 c Monterrey jack cheese, shredded
12 6-inch flour tortillas
In large saucepan, cook onion and bell peppers in 2 tbsp margarine until tender. Combine in a bowl with chicken and green chile peppers. Set aside.
In same saucepan, melt 3 tbsp margarine. Blend in flour, coriander and salt. Stir in chicken-style broth all at once; cook and stir ’til thickened and bubbly. Remove from heat. Stir in sour cream and 1/2 cheese. Stir 1/2 cup sauce in with chicken mixture.
Dip each tortilla in remaining sauce to soften, fill each with 1/4 c of chicken mixture and roll up. Arrange enchiladas in 9×13 baking dish. Pour remaining sauce over. Sprinkle with remaining cheese.
Bake uncovered in 350 oven for 25 minutes or until bubbly.