Sunday, May 1, 2011

White Chicken Enchiladas

I forgot to give credit for this delicious recipe... thanks to co-worker, Nick, for introducing us to this fantastic enchilada recipe at a potluck!  We found that this makes a great freezer meal - I made two batches for the neighbors when they had their new baby.  Enjoy!
1 cup chopped onion
1/2 cup chopped green pepper
2 Tbsp. butter
2 cups cooked, chopped chicken
4 oz.  can chopped green chilies
3 tbsp. butter
1/4 cup flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 cups low sodium chicken broth
1 cup sour cream
1 1/2 cups shredded monterey jack cheese
12 6" tortillas at room temperature


Saute onion and green pepper in 2 Tbsp butter, combine with chicken and chilies in a bowl.

For sauce, melt 3 Tbsp butter, stir in flour, coriander and salt.  Whisk in broth and stir until thickened and bubbly.  Remove from heat and stir in sour cream and 1/2 cup cheese.  Stir 1/2 cup sauce into chicken mixture.

Fill each tortilla with 1/4 cup chicken mixture and place in greased pan:
6 enchiladas per square pan, topped with 1 cup sauce and 1/2 cup cheese
12 enchiladas per 9x13 topped with 2 cups sauce and 1 cup cheese.

To freeze: wrap well with foil, label, and date.  Freeze for up to 2 months.

To Bake: to eat same day, bake uncovered at 350 degrees for about 25 minutes or until bubbly.  From frozen, thaw completely and bake as mentioned, or bake covered 1 hour, then uncover and bake 25 more minutes until hot and bubbly.