I adapted this from a recipe that I found in Taste of Home 2008 Annual Recipes (Alicia Johnson, Hillsboro, Oregon)
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon butter
1 cup chicken broth
1 can (4 oz) chopped green chiles (use a minced or finely chopped jalapeno if you dare! just saute with onion & garlic)
1/4 teaspoon ground coriander*
1/8 teaspoon pepper*
1 cup (4 oz) shredded cheddar cheese (divided) *
3/4 to 1 cup sour cream
2 cups shredded cooked chicken
4 flour tortillas (8 inches) (I usually use 5!)
In a small saucepan, saute onion and garlic (and jalapeno) in butter until tender. Combine with broth. Stir in the chilies, coriander and pepper. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and the sour cream until cheese is melted. (generally add more cheese here--closer to 3/4 of a cup)
Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the lower third of each tortilla. Roll up and place seam side down in a greased 11 x 7 x 2 baking dish (I sprayed with non-stick coating). Pour remaining sauce over enchiladas.
Here the chicken mix is in the lower 1/3 of the tortilla.
Pull the outside edges in. (Yes, I know, this is more like an Egg Roll, but I like the tidy package aspect of doing it this way!)
Pour the remaining sauce over the Enchiladas and bake, uncovered at 350 degrees for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with sour cream, a lime slice, olives, tomatoes, and green onions if desired.
*I forgot to add the coriander and the pepper the first time I made! (arrgh!) Especially since I bought a bottle of coriander $5 for this recipe...oh well...it was tasty without it--but better with!
I suggest you use the 11 x 7 x 2 pan as indicated in the recipe...It seemed like a lot of pan for 4-5 tortillas, but then I had too much sauce in the pan when I used a smaller one! Oh well, it was still tasty! 2 of these large enchiladas was way too much for me! The last one went into Stoney's lunch the next day!
I served with my lazy version of Spanish Rice. Cook rice (1 cup rice, 2 cups of water.) After the rice is cooked (I like my microwave rice cooker) add 1/2 to 3/4 cup picante or salsa to taste. Homemade or pre-made salsa...your choice! If you use homemade fresh salsa, you may want to simmer it a bit to meld the flavors into the rice...oh yeah...I mean OH LAY!
I have up'd this recipe to 4x; tastes great; just needed multiple 9x13 baking dishes to accommodate.
Chicken Challenge Meals +3! So far that's 10 meals from this bird!