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Wednesday, March 19, 2014

Chicken Enchiladas

Chicken Enchiladas
by Cliff Ingram, WRAY radio

    Rich and hearty are only two of the words to describe this enchilada dish. When I tasted this at the benefit dinner, it was full of flavor but the components blended perfectly so that nothing was overpowering. This dish is rich and filling so that it would easily feed a crowd. It's also good to note that instead of rolling the enchiladas individually, they can be layered in the casserole like a lasagna with the sauce and filling. Easy is always good.

Photo courtesy Taste of Home.

12 flour tortillas
1/2 cup chopped onion
4 garlic cloves, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 cup sour cream
2 cups chicken broth
1 (4 ounce) can diced green chilies, drained
1 cup of shredded monterey jack cheese, divided
2 cups cooked chicken breasts, shredded (about 1 lb. uncooked)
sliced pitted black olives (optional)
sliced scallion (optional)
diced tomato (optional)


Preparation -
Preheat oven to 350.
Wrap tortillas in foil and heat in 350 oven for 10 to 15 minutes or until soft.


For the Sauce:
In a saucepan cook onion, garlic, coriander and pepper in butter or margarine until the onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chiles all at once. Cook and whisk until thickened and bubbly. Remove from heat and stir in 1/2 cup of the monterey cheese.


For the Filling:
Stir 1/2 cup of the sauce into the cooked chicken. Pour another 1/2 cup of the sauce into the bottom of a lightly greased 9 x 13" baking dish. Place about 1/4 cup of filling in the center of each tortilla and place seam side down in the baking dish. Cover with remaining sauce.


Bake covered for about 35 minutes or until bubbly. Remove foil and add the second 1/2 cup of cheese. Return to oven and bake until cheese has melted, about 5 minutes. If desired sprinkle on black olives, tomatoes and scallions. Let stand 10 minutes. Makes 12 enchiladas (6 servings).


Notes: Wrapping them individually can be a bit of a hassle. You can instead spread half the tortillas on top of the sauce in the bottom of the pan, spread the filling over those, then spread the remaining tortillas over the top, and pour the sauce over the whole thing. If you elect this method, no need to warm the tortillas before using.

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