* Exported from MasterCook *
Enchiladas de Pollo y Queso
Recipe By :Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Main Dishes
Poultry
Amount Measure Ingredient -- Preparation Method
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5 tablespoons butter
1 cup chopped onions
1/2 cup large bell peppers -- chopped
2 cups cooked chicken -- chopped
4 ounces green chili peppers -- chopped
1/4 cup all-purpose flour
1 tablespoon chili powder
1/2 teaspoon coriander seed -- ground
1/2 teaspoon cumin seed -- ground
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups Monterey Jack cheese -- shredded
12 tortillas (6-inch)
Melt two tablespoons butter and cook onions and green pepper in it
until softened. Remove to a bowl. Stir chopped chicken and green
chilies into onion-pepper mixture. Melt remaining 3 tablespoons of
butter. Blend in flour and seasonings. Whisk in chicken broth. Cook,
stirring, until sauce boils. Remove from heat; stir in sour cream and
1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.
Dip each tortilla in remaining hot sauce to soften and spoon chicken
mixture into center of tortilla. Roll up and arrange in 13 × 9 × 2
inch pan; repeat with all tortillas. Pour remaining sauce over
tortillas. Sprinkle with remaining cheese. Bake uncovered at 350
degrees for about 25 minutes.
Cuisine:
"Mexican"
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Per Serving (excluding unknown items): 620 Calories; 34g Fat (49.2%
calories from fat); 32g Protein; 47g Carbohydrate; 3g Dietary Fiber;
108mg Cholesterol; 944mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3
Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.