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Chicken Enchiladas

By Stacy Noel

These chicken enchiladas aren't difficult to make, and your family or guests will be very impressed!

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 large saucepan cook onions in the 2 tablespoons butter until tender. Combine in a bowl with chopped chicken and green chilies, set aside.

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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