Lyons Family Cookbook

Chicken Enchiladas

1

cup

onion, chopped

1/2

cup

green pepper, chopped

2

Tbs

butter

2

cups

cooked chicken or turkey, chopped

1

can

green chili peppers (4 oz.), rinsed, seeded & chopped

3

Tbs

butter

1/4

cup

flour

1

tsp

ground coriander

3/4

tsp

salt

2 1/2

cups

chicken broth

1

cup

sour cream

1 1/2

cups

Monterey Jack cheese (6 oz.), shredded

12

tortillas (6-inch)

1

In a large saucepan cook onion and green pepper in 2 tablespoons butter till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside.

2

For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2" baking dish. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350° oven about 25 minutes or till bubbly.

Makes (2) 13x9" pans with 5-6 Enchiladas in each. TOTAL: 10 - 12 enchiladas. Recommend to use Rudy's Spelt Tortillas, which are a bit larger than 6" and use 1/3 cup of chicken mixture for each enchilada. These will make about 10 instead of 12, and 1 enchilada is plenty when served with a steamed vegetable and salad.

Source

Source: Better Home & Gardens New Cook Book - 1981