I'm participating in Amy from ParkCityGirl's Family Dinner Recipe Exchange. If you have a favorite that the family just begs for, post your recipe and then hop on over to her site and post a link. The more, the merrier.
I got this off recipezaar. A long time ago when I was first married I made Chicken Enchiladas from a recipe out of the red plaid covered Better Homes and Gardens cookbook. Somewhere along the line, the cookbook disappeared, but this recipe that I found online is as close as I've come to the original recipe I used. I have made a few changes to the one posted to suit my family. It is definitely a family favorite (even Em loves it). It is not diet food.
Chicken Enchiladas Recipe #23052
by Wendy N
55 min 15 min prep
8-10 Flour tortillas
1/2 cup chopped green onions
4 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups all natural chicken broth (no msg for me - usually I just stew the chicken and then I have my own all natural broth)
1 (4 ounce) can diced green chili peppers drained
1 cup shredded monterey jack cheese (I like pepper jack for some extra kick)
2 cups chicken, cooked and chopped
black olives (optional - I don't use these in mine)
tomatoes (optional - I don't use these in mine)
Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften (only if they're not already soft enough to do the wrapping).
For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
Stir the flour into the sour cream, and then add to the onion mixture.
Stir in broth and chili peppers all at once.
Cook and stir until thick and bubbly.
Remove from heat; stir in 1/2 C of the cheese.
For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
Arrange rolls, seam side down, in a lightly greased 13 x 9 baking dish.
Top with remaining sauce.
Bake, covered, in 350* oven for 35 minutes.
Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
Let stand 10 minutes.
If Desired: garnish tops with olives and tomatoes.