Cheesy Chicken Enchiladas

Coriander is the seed that Cilantro grows from. The ground seed has a sort of citrus tang to it. When I was first married my specialty was a creamy Enchilada dish that featured a sauce flavored with Coriander.

I use chicken that I’ve  previously stewed myself, but if you’d rather, you can use 3 cups of diced leftover chicken and 3 cups of chicken broth. I use a lowfat sour cream and a low fat monterey jack cheese to cut down on the fat with this dish, but it is not necessary for you to do so.

Cheesy Chicken Enchiladas

Ingredients:
*4 cups chicken broth
*1 container sour cream
*1 Tablespoon flour
*1 tsp ground coriander
*4 cups chicken, cooked and shredded or diced
*3 cups monterey jack cheese, grated
*12 corn tortillas
*1 can green chilis, diced

Preheat Oven to 350 degrees.

1) Heat chicken broth to boiling. When it reaches a boil, reduce to simmer.
2) Stir flour into sour cream, then stir sour cream into the chicken broth. Add coriander and stir. This is your Enchilada sauce.
3) Put shredded chicken in a bowl, add 2 cups of cheese, and the chilis. Add 2 cups of sauce to chicken. Stir to mix. 
4) Prepare a large rectangle ban by spraying with cooking spray.
5) Dip a tortilla in hot sauce, pull it out with tongs, place in pan, then place about 1/2 cup of chicken mixture down the middle of the tortilla in a line. Fold side over, then turn the Enchilada over gently, placing it seam-side down in pan.
6) Repeat until pan is filled.
7) Pour remaining sauce over the top of the enchiladas, then top with remaining cheese.
Cover with foil, place in oven for 25 minutes.
9) Remove foil, then bake an additional 10 minutes.

Serve two chicken-filled tortillas as an adult serving. A single tortilla would be enough for a child.

Image credit: Amazon.com