www.monthlymealplanner.com
White Chicken Enchiladas
by Melanie Foster
serves: 6
  Chicken, peppers and cheese rolled in flour tortillas, topped with a creamy sauce and more cheese!
Ingredients:
  1 cup   chopped onion
  1/2 cup   chopped green pepper
  2 tbsp   butter
  2 cups   cooked, chopped chicken
  4 oz   can chopped green chilies
  3 tbsp   butter
  1/4 cup   flour
  1 tsp   ground coriander
  3/4 tsp   salt
  2 1/2 cups   low sodium chicken broth
  1 cup   sour cream
  1 1/2 cups   shredded monterey jack cheese
  12   6-inch flour tortillas at room temp.
Directions:
  Saute onion and green pepper in 2 Tbsp butter, combine with chicken and chilies in a bowl.

For sauce, melt 3 Tbsp butter, stir in flour, coriander and salt. Whisk in broth and stir until thickened and bubbly. Remove from heat and stir in sour cream and ½ cup cheese. Stir ½ cup sauce into chicken mixture.

Fill each tortilla with ¼ cup chicken mixture and place in greased pan:
6 enchiladas per square pan-top with 1 cup sauce and ½ cup cheese
12 enchiladas per 9x13 pan-top with 2 cups sauce and 1 cup cheese

To Freeze: Wrap well with foil, label and date. Freeze for up to 2 months.

To Bake: To eat same day, bake uncovered at 350 for about 25 minutes or until bubbly. From frozen, either thaw completely and bake as above, OR from frozen, bake covered 1 hour, then uncover and bake 25 more minutes or until hot and bubbly. Can re-cover if top is getting too browned before it is hot.

Note: Great for using leftover chicken or use this equivalency,
1 ½ lbs uncooked bone-in chicken breasts = 2 cups cooked chicken
1 ½ lbs uncooked boneless, skinless chicken breasts = 3 cups cooked chicken