WARNING: These delicious white chicken enchiladas are habit forming, which may lead to a severe white chicken enchilada addiction. Use extreme caution.
· 4 chicken breast cutlets diced into ½ “pieces
· 8 6-inch tortillas
· 1/2 yellow onion, diced
· 1 diced red bell pepper
· ½ tsp ground coriander
· ½ tsp ground pepper
· 2 tablespoons butter
· 1 cup shredded monterey jack cheese
· 2 cup shredded cheddar cheese
· Sea Salt to taste
· 3 tablespoons flour
· 2 cups chicken broth
· 8 oz sour cream
· 4 oz canned diced green chili peppers
· 2 large chopped tomatos
· 4 stalks chopped green onions
- · 2 tablespoons of olive oil (I like Saratoga's persian olive oil)
1-Saute the chicken in a pan in olive oil, with S&P, until cooked through & then set aside.
2-Preheat oven to 350 degrees.
3-Wrap tortillas in foil and heat in the oven until soft (usually 10 minutes)
(Keep the oven on at 350 degrees after heating the tortillas).
4- In a sauce pan, saute the onion, bell pepper, coriander & ground pepper in butter until the peppers & onions are tender.
5- Next, stir in the flour, then the sour cream.
6- Then stir in the chicken broth & chili peppers & cook, stirring constantly until the mixture is thickened.
7- Remove the mixture from the heat & then stir in the Monterey jack cheese.
8- Stir about ½ of the sauce into the chicken & then roll the chicken & sauce mixture into the tortillas & place them face down in a greased casserole dish.
9- Pour the remaining sauce onto the tortillas & bake (covered) in the oven at 350 degrees for 35 minutes.
11- Remove from oven and sprinkle cheddar cheese, tomatoes & green onions on top, allowing the cheese to melt.
12- If desired serve with a dollop of sour cream & a squeeze of lime.
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