Chicken and Cheese Enchiladas

Ingredients:

1 cup chopped onion 

½ cup chopped green pepper

5 Tbsp. butter

2 cups chopped cooked chicken

4 ounce can chopped green chili peppers

¼ cup all-purpose flour

1 tsp. ground coriander

¾ tsp. salt

2 ½ cups chicken broth

1 cup sour cream

1 ½ cups shredded Monterey jack cheese

12 6-inch tortillas (I buy extra because they break easily)

This recipe is a hit in my family and perfect for when you are craving something spicy. Start off by pre-heating your oven to 350 degrees Fahrenheit. Next lightly grease a small baking pan and place your uncooked chicken in it. I use a large boneless, skinless chicken breast. The baking time will depend on the size of your chicken so you will need to periodically check it. Mine took about an hour. I poured melted butter over my chicken before baking it. When your chicken is done baking you are going to melt two tablespoons of butter in a large saucepan and cook the onions and ½ cup chopped green pepper until they are tender. In a medium mixing bowl combine your shredded chicken, 4 ounce can of drained chili peppers, and the cooked onions and green peppers, then set aside. Fill each of the 12 tortillas with a small amount of the chicken mixture and line them in a 9x13 baking dish. In your now empty sauce pan melt three tablespoons of butter. Stir in the flour, coriander, salt, and chicken broth. Cook and stir until the mixture is thick and bubbly. Then remove from heat and stir in the sour cream and one cup of the cheese. When the mixture is fully combined stir in the remainder of the chicken and pepper mixture. Place back on stove top and let simmer for about 5 minutes. Then fill each of the tortillas with the cheese mixture. Be sure to reserve some to pour over the top. Carefully close each tortilla with a toothpick and pour the remaining sauce over the top. Then drizzle with the remaining Monterey Jack. Bake uncovered at 350 for 25 minutes until bubbly. Enjoy!