Categories: dinner, not tried

Ingredients

• 1/4 cup butter
• 2 cups chopped onion
• 5 cups cooked and diced chicken
• 8 ounces diced canned green chilies
• 6 tablespoons butter
• 1/2 cup flour
• 2 tablespoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 5 cups chicken broth
• 2 cups sour cream
• 1 1/2 pounds shredded Monterey jack cheese
• 24 6 inch flour tortillas

Directions

1. Chicken filling: Cook onion in 4 tablespoons of butter, until translucent and fragrant.

2. Combine chicken, chiles, and onion in bowl.

3. Enchilada sauce:

4. Melt 6 tablespoons butter and blend in flour, chili powder, coriander, and cumin.

5. Whisk in chicken broth.

6. Stir until boiling.

7. Stir in sour cream and 1 cup cheese.

8. Stir 1 cup of sauce into chicken mixture. Dip tortilla in sauce, spoon chicken filling into center, sprinkle some cheese on top and roll tortilla.

9. Roll 12 tortillas in a 9 by 13 pan.

10. Pour remaining sauce over tortillas.

11. Sprinkle with remaining cheese.

12. Cover with plastic wrap, foil and freeze.

13. thaw and bake uncovered at 350 degrees for 30 to 40 minutes.

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