Pre-heat your oven to 350 degrees F.
Dice the onion, and mince 4 cloves of garlic. Melt butter in a sauté pan over medium heat. Add the onion and sauté for around 5 minutes. Mix the flour into the sour cream. Add diced green chilis and optionally jalapeños into sautéed onions, and sauté for another 4-5 minutes. Add minced garlic and sauté for 1-2 minutes. Add Coriander and black pepper for another 1-2 minutes. Whisk in the sour cream mixture, and let bubble for a few minutes to cook out the raw flour. Add in chicken stock and bring to a simmer for 5 minutes or until the mixture starts to thicken a bit.
Remove from heat, and stir in 1/2 cup of Monterey jack cheese. Mix a cup or so of the sauce into your shredded chicken, enough to make it creamy. Spray a 9x13 baking dish, and start assembling the enchiladas by scooping a portion of the mixture over each tortilla, and then rolling up and placing in the baking dish.
Pour the remaining sauce over the enchiladas, cover with aluminum foil, and bake for 25 minutes. Remove the foil and spread the remaining 1/2 cup of Monterey jack cheese over the enchiladas. Bake an additional 5 minutes, or until cheese is melted.
Top Enchiladas with green onions and tomato if using, and serve!
Ingredients
Directions
Pre-heat your oven to 350 degrees F.
Dice the onion, and mince 4 cloves of garlic. Melt butter in a sauté pan over medium heat. Add the onion and sauté for around 5 minutes. Mix the flour into the sour cream. Add diced green chilis and optionally jalapeños into sautéed onions, and sauté for another 4-5 minutes. Add minced garlic and sauté for 1-2 minutes. Add Coriander and black pepper for another 1-2 minutes. Whisk in the sour cream mixture, and let bubble for a few minutes to cook out the raw flour. Add in chicken stock and bring to a simmer for 5 minutes or until the mixture starts to thicken a bit.
Remove from heat, and stir in 1/2 cup of Monterey jack cheese. Mix a cup or so of the sauce into your shredded chicken, enough to make it creamy. Spray a 9x13 baking dish, and start assembling the enchiladas by scooping a portion of the mixture over each tortilla, and then rolling up and placing in the baking dish.
Pour the remaining sauce over the enchiladas, cover with aluminum foil, and bake for 25 minutes. Remove the foil and spread the remaining 1/2 cup of Monterey jack cheese over the enchiladas. Bake an additional 5 minutes, or until cheese is melted.
Top Enchiladas with green onions and tomato if using, and serve!
