Enchiladas De Pollo Y Queso
Yield
12 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 2 | cups |
chicken
cooked, chopped |
|
| 4 | ounces |
green chili peppers
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
chili powder
|
|
| ½ | teaspoon |
coriander seeds
ground |
|
| ½ | teaspoon |
cumin seeds
ground |
|
| 2 ½ | cups |
chicken broth
|
|
| 1 | cup |
sour cream
|
|
| 1 ½ | cups |
monterey jack cheese
shredded |
|
| 12 | each |
corn tortillas (6-inch)
6 inch, or flour tortillas |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 473 | ml |
chicken
cooked, chopped |
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
chili powder
|
|
| 2.5 | ml |
coriander seeds
ground |
|
| 2.5 | ml |
cumin seeds
ground |
|
| 591 | ml |
chicken broth
|
|
| 237 | ml |
sour cream
|
|
| 355 | ml |
monterey jack cheese
shredded |
|
| 12 | each |
corn tortillas (6-inch)
6 inch, or flour tortillas |
*
|
Directions
Melt two tablespoons butter and cook onions and green pepper in it until softened.
Remove to a bowl.
Stir chopped chicken and green chilis into onion-pepper mixture.
Melt remaining 3 tablespoons of butter.
Blend in flour and seasonings.
Whisk in chicken broth.
Cook, stirring, until sauce boils.
Remove from heat; stir in sour cream and ½ cup cheese.
Stir ½ cup sauce into chicken mixture.
Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla.
Roll up and arrange in 13 x 9 x 2 inch pan; repeat with all tortillas.
Pour remaining sauce over tortillas.
Sprinkle with remaining cheese.
Bake uncovered at 350℉ (180℃) for about 25 minutes.
