| Chicken & Chili Bean Enchiladas
1 large onion, chopped
1 clove garlic, minced
2 tablespoons of vegetable oil
2 cans (10 oz. each) of red enchilada sauce
1 cup of sour cream or half and half
1/2 teaspoon of coriander
2 cups of shredded or chopped chicken
8 corn tortillas
1 cup of shredded Monterey Jack cheese
One 15 ounce can of chili beans, un-drained
1/4 cup of sliced green onion
1 avocado, chopped
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Sauté the onion and garlic in saucepan until tender. Stir in enchilada sauce, sour cream, and coriander. Heat to boiling. Reduce heat simmer 8 minutes. Dip tortillas in sauce to soften. Divide chicken for tortillas. Sprinkle with half the cheeses. Roll up tortillas and place seam side down in 13 x 9 x 2 inch baking pan. Spoon remaining sauce over tortillas. Bake, uncovered at 350ºF. until hot thru about 30 minutes. Sprinkle with onions, avocado garnish with peppers. Makes 4 servings. Back to Enchilada recipes |
