I'm a Texacan Chicken Enchiladas Recipe

  • 1/2 onion chopped
  • 1 green bell pepper chopped
  • 2 tablespoons butter
  • 1 rotisserie chicken, shredded
  • 1 can chopped green chillies (4 ounce can)
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 1 teaspoon ground coriander
  • 2 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 1/2 cups sharp cheddar,shredded
  • 1 package 6 inch flour tortillas, 12 (my dish could only hold 10)
  • 3 tablespoons butter
Pre-heat your oven to 350 degrees.

Put 2 Tbs. of butter in a saucepan with the onion and green pepper. Cook until tender. When they are done cooking, combine them with the chicken and green chilies in a medium bowl.

Now, in the same pan, add the 3 Tbs. of butter, flour, salt, and coriander and whisk for about 3 minutes. Slowly add in your chicken broth a little a time. It will slowly turn into a sauce.

Remove from heat and add the sour cream and half of the cheese. Put a half of cup of this mixture into the chicken bowl.

One by one take the tortillas and dip them into the flour mixture and then put a handful of the chicken mixture into them. Roll it up and place it vertically in a greased pan. Do this for all of the tortillas. Top with the remaining cheese and put in the oven for 25 minutes. Enjoy!

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