Mary’s Chicken Enchiladas
Serves 4 (because most people can’t eat just one of these!).
Ingredients
1 cup (4 ounces) shredded Monterey Jack cheese
2 cups chopped cooked chicken (1 small rotisserie chicken)
½ cup black olives, sliced and pitted (optional)
½ cup tomatoes, chopped (optional)
¼ cup green onions, thinly sliced (optional)
8 6-inch tortillas
½ yellow onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
¼ teaspoon pepper
2 tablespoons butter
3 tablespoons all-purpose flour
8 ounces sour cream
2 cups chicken broth
4 ounces canned or jarred jalapeno chili peppers, chopped or sliced
Preheat oven to 350ºF.
Make the sauce: In a saucepan cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in ½ cup of the cheese.
Wrap tortillas in foil and heat in the oven for about 10 minutes, or wrap 2 tortillas each in a damp paper towel and microwave all for about 30 seconds, so they slightly soften.
Prepare the filling by stirring ½ cup of the sauce into chicken. Place ¼ cup filling atop each tortilla; roll up. Arrange rolls, seam' side down, in a lightly greased 12x8-inch baking dish. Top with remaining sauce.
Bake, covered, about 35 minutes or till heated through. Remove from oven and sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or till cheese melts.
If desired, sprinkle with olives, tomatoes, and green onions. Or serve on the side with salsa. Let stand 10 minutes.