Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- 1 cup chopped onions
- 2 tablespoons butter or margarine
- 2 cups chopped chicken
- 1 4oz can of chopped green chilies
- 3 tablespoons butter or margarine
- ¼ cup all purpose flour
- 1 teaspoon ground coriander seed
- ¾ teaspoon salt
- 2-½ cups of chicken broth
- 1 cup dairy sour cream
- 1-½ cups shredded Monterey jack cheese
- 12 six-inch corn tortillas
In same saucepan, melt 3 tablespoons butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat. Stir in sour cream, and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the chicken.
Fry the corn tortillas in vegetable oil for a couple of seconds. Absorb the grease by placing tortillas between paper towels.
Dip each tortilla into remaining hot sauce; fill each with about1/4 cup of chicken mixture. Roll up and arrange in 13x9x2 baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake, uncovered, in 350° oven about 25 minutes or until bubbly. Serves 6.
Reprinted with permission.
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