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| Fumiko's Mexican Menu |
| Enchiladas de Pollo y Queso (Chicken and cheese enchiladas) |
| Submitted by Fumiko Stinnett |
| Ingredients: |
5 tablespoons butter
1/2 teaspoon coriander seed, ground
1 cup chopped onions
1/2 teaspoon cumin seed, ground
1/2 cup bell pepper, chopped
2 1/2 cups chicken broth
2 cups cooked chicken, chopped
1 cup sour cream*
4 ounces Jalapenos, chopped*
1 1/2 cup Colbyjack cheese, shredded*
1/4 cup all-purpose flour
1 1/2 cup white cheddar cheese, shredded*
1 tablespoon chili powder
12 6.5-inch tortillas*
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| Directions: |
Melt 2 tablespoons butter and cook onions and bell pepper in it until softened. Remove to a bowl. Stir chopped chicken and Jalapenos into the onion-pepper mixture. Melt the 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, 3/4 cup of Colbyjack, and 3/4 cup cheddar. Stir 1/2 cup of sauce into the chicken mixture. Dip each tortilla in remaining hot sauce to soften and spoon the chicken mixture into the center of tortilla. Roll up and arrange in 13x9x2 inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees (180 degrees Celsius) for about 25 minutes.
These are a little bit difficult to make but are definitely worth the trouble!! They taste incredible!
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