Chili Chicken Enchiladas

This is a small recipe for chicken enchiladas, perfect for if you're only two people and don't want a whole pan of leftovers.  I usually double or triple this recipe and put it in foil pans for the freezer.

1/4 c. chopped onion
2 garlic cloves, minced
1 T. butter
2 T. flour
1 c. chicken broth
1 can (4 oz.) green chilies
1/4 tsp. coriander (optional)
1/8 tsp. pepper
1 c. cheese, divided
1/2 c. sour cream
2 c. chopped, cooked chicken
4 (8 inch) flour tortillas

1.  In a small saucepan, saute onion and garlic in butter until tender.  Combine flour and broth until smooth; gradually add to pan.  Stir in the chilies, coriander, and pepper.  Bring to a boil.  Cook and stir for 2 min. or until thickened.  Remove from heat; stir in 1/2 c. cheese and sour cream until melted.

2. Combine chicken and 3/4 c. sauce.  Place about 1/2 c. in the center of each tortilla.  Roll up and place seam side down in baking dish. (7x11" or 8x8")  Pour remaining sauce over tortillas.

3.  Bake, uncovered, at 350 for 20 min.  Sprinkle with remaining cheese and bake 5-10 min. longer or until cheese is melted.  Yield: 2 servings

Note:  That would be two generous servings!  I've tripled the recipe and still only used one can of green chilies.


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