Recipe Instructions:
Ingredients
1 tablespoon vegetable oil
1 onion chopped
2 tablespoons garlic minced
1 tablespoon ground cumin
1/2 tablespoon ground coriander
1 lb chicken breast diced
6 flour tortillas softened
1 1/2 cups cheddar cheese grated divided
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken stock
1 cup sour cream
4 oz can chopped green chilies
Optional
Chopped fresh cilantro
Instructions
Preheat oven to 400 degrees F.
Spray a 9x13 baking dish with cooking spray.
Cook the filling
Heat the oil over medium in a large skillet and cook onion until softened.
Add in the garlic, cumin and coriander and cook for 30 seconds.
Add the chicken and cook until done. Set aside.
Make the sauce
Melt butter in a medium saucepan.
Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
Bring to a boil, whisking frequently.
Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
Assemble
Add a little sauce to the bottom of the baking dish.
Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
Roll each on up and place seam-side down in the baking dish.
Pour sauce evenly over enchiladas.
Top with remaining cheese.
Bake
Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
Remove from oven and let cool for 5 minutes.
If using, sprinkle cilantro over the top.
Devour.
