*  Exported from  MasterCook  *
 
                        Enchiladas de Pollo y Queso
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Casseroles                       Mexican
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      tablespoons   butter
    1      cup           chopped onions
      1/2  cup           large bell peppers -- chopped
    2      cups          cooked chicken -- chopped
    4      ounces        green chili peppers -- chopped
      1/4  cup           all-purpose flour
    1      tablespoon    chili powder
      1/2  teaspoon      coriander seed -- ground
      1/2  teaspoon      cumin seed -- ground
    2 1/2  cups          chicken broth
    1      cup           sour cream
    1 1/2  cups          Monterey jack cheese -- shredded
   12      6 inch        tortillas
 
      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 1/2 cup cheese. Stir 1/2 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 degrees for about 25 minutes.
 
 
 
 
 
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