Corn tortillas
1/2 cup chopped onion
4 cloves garlic
1 tsp. ground coriander
1/4 tsp. black pepper
2 tbls. margarine, butter or oil
3 tbls. flour
8 oz. sour cream
2 cups chicken broth
1 small can diced green chilies
1 cup jack cheese shredded
2 cups chicken( diced and cooked)
1 jalapeno diced
Preheat oven to 350 degrees
In a saute pan, combine onion, garlic, coriander, jalapeno and butter or oil. Cook on medium to med-high till tender. Add pepper. In a small bowl, add flour to sour cream and stir till blended. Add sour cream mixture to onion mixture, stir in chicken broth and green chilies at once. Cook until thick and bubbly. Remove from heat and stir in 1/2 cup of cheese. Once completely melted, take 1/2 cup of the sauce and add it to the cooked chicken in a small bowl. Vegetable spray and put a thin layer of the enchilada sauce on the bottom of the casserole dish.. Fill tortillas with chicken mixture and place in casserole dish. Top with remaining sauce and remaining cheese. Cook for 35 minutes and let cool for 10 minutes before serving.
Tip for tortillas:
Take a frying pan and fill it half way with vegetable oil. Put on stove on lowest heat. Put one tortilla in oil and flip halfway though with a pair of tongs. Cook till tender. Then take out of oil and put on plate, fill with chicken mix. Roll and place in dish. Get your assembley line ready to make a smooth transition from beginning to end.
1/2 cup chopped onion
4 cloves garlic
1 tsp. ground coriander
1/4 tsp. black pepper
2 tbls. margarine, butter or oil
3 tbls. flour
8 oz. sour cream
2 cups chicken broth
1 small can diced green chilies
1 cup jack cheese shredded
2 cups chicken( diced and cooked)
1 jalapeno diced
Preheat oven to 350 degrees
In a saute pan, combine onion, garlic, coriander, jalapeno and butter or oil. Cook on medium to med-high till tender. Add pepper. In a small bowl, add flour to sour cream and stir till blended. Add sour cream mixture to onion mixture, stir in chicken broth and green chilies at once. Cook until thick and bubbly. Remove from heat and stir in 1/2 cup of cheese. Once completely melted, take 1/2 cup of the sauce and add it to the cooked chicken in a small bowl. Vegetable spray and put a thin layer of the enchilada sauce on the bottom of the casserole dish.. Fill tortillas with chicken mixture and place in casserole dish. Top with remaining sauce and remaining cheese. Cook for 35 minutes and let cool for 10 minutes before serving.
Tip for tortillas:
Take a frying pan and fill it half way with vegetable oil. Put on stove on lowest heat. Put one tortilla in oil and flip halfway though with a pair of tongs. Cook till tender. Then take out of oil and put on plate, fill with chicken mix. Roll and place in dish. Get your assembley line ready to make a smooth transition from beginning to end.
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