Cheesy chicken enchilada recipe

This hearty dinner is a great way to use leftover chicken, or purchase a roast chicken from the deli to cut down onyour prep time! It has just enough heat to make it flavorful without overpowering more tender tastebuds. If you wish to warm it up more, use two cans of jalapenos instead of one jalapeno and one of green chilies.Recipe, En

CHEESY CHICKEN ENCHILADAS

Ingredients

• 1 onion, chopped
• 1 green pepper, chopped
• olive oil
• salt and pepper to taste
• 3 cups shredded cooked chicken breast
• 1 small can green chilies, chopped
• 1 small can jalapenos, chopped
• 1/4 cup flour
• 1 teaspoon ground coriander
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup Mexican cheese blend, divided
• 12 small corn tortillas
• small can black olives for garnish

Directions

Preheat oven to 350 degrees F. Saute onion and green pepper in olive oil until tender. Sprinkle with salt and pepper, if desired, and combine with chicken, green chilies and jalapenos. Combine flour and coriander in a sauce pan and add broth. Stir until smooth. Cook over medium heat and bring to a boil. Cook until thickened then remove from heat. Add sour cream and half of the cheese and stir until smooth and creamy. Add 1/2 cup of the sauce mixture to the chicken mixture and combine. Warm tortillas and fill each with approximately 1/3-1/2 cup of the chicken mixture. Roll and place seam side down in a 13 X 9 baking dish lined with foil. Spoon remaining sauce over the top of the enchiladas and sprinkle with cheese. If desired, top with black olives. Bake for 30-35 minutes, until cheese is melted and enchiladas are heated through.