Ingredients:
1 cup onion, chopped
1/2 cup green pepper, chopped
2 tablespoons butter
2 cups cooked chicken
1 (4 oz.) can green chilies, rinsed, seeded and chopped
3 tablespoons butter
1-1/4 cups flour
1 teaspoon salt
1 teaspoon coriander pepper
3 cups chicken broth
1 cup sour cream
1 lb. Monterey Jack cheese
10 (9 inch) flour tortillas
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Directions: In large sauce pan cook onion and pepper in 2 tablespoons butter until tender. Combine onion mixture in bowl with chopped chicken and green chilies, set aside. For sauce, melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Remove from heat, stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each with chicken mixture, roll up, place in a 9x13 inch pan. Sprinkle on remaining cheese. Bake uncovered at 350°F for 25 minutes.
Notes:
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