Recipe of the Month
from The American Gourmet Collection Cookbook
A delightfully creamy twist to a Tex-Mex favorite!
Byron's Chicken Enchiladas
1 cup chopped Onion
2/3 cup chopped Green Pepper
2 tablespoons Butter
3 cups chopped cooked Chicken
1 4-oz can Green Chilies (diced)
3 tablespoons Butter
1/4 cup Flour
1/8 teaspoon Black Pepper
1 teaspoon ground Coriander
3/4 teaspoon Salt
2-1/2 cups Chicken Broth
1 cup Sour Cream
1-1/2 cups Monterey Jack Cheese
12 6-inch Yellow Corn Tortillas
- Preheat oven to 350.
- In a large saucepan, saute onion and green pepper in 2 tablespoons butter until onion is almost transparent. Remove from heat. In a large bowl, combine the onion-green pepper mixture with green chilies and chopped chicken; set aside.
- In a small cup, combine flour, pepper, coriander, and salt. Set aside.
- In the same saucepan in which the vegetables were sauteed, melt 3 tablespoons butter. Stir in flour mixture. Add chicken broth all at once and cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more.
- Remove from heat and stir in sour cream and 1/2 cup Monterey Jack cheese until melted. Stir 3/4 cup of this mixture into the chicken mixture.
- Pour a thin layer of this sauce into the bottom of a 13 x 9 x 2 baking dish. Dip each tortilla into the remaining sauce to soften, and line the bottom of the baking dish with a single layer of tortillas. Spread the tortilla layer with one half of the chicken mixture, cover with a single layer of sauce-softened tortillas, and pour the remaining sauce over all. Sprinkle the remaining cheese evenly over the top.
- Bake at 350, uncovered, for 25 minutes, or until cheese and sauce are bubbly. This is especially good when served with Spanish Rice (see recipe in Pasta & Rice chapter) and homemade refried beans. Serves 6.
The American Gourmet Collection Cookbook by Paul & Kerri Elders is available by mail or at Barnes and Noble.
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