Honduran Chicken Enchiladas

Servings: 6

Ingredients:

1 cup chopped onion

½ cup green pepper

2 Tbl butter or margarine

2 cups cooked chicken

1 4 oz can green chilli peppers

3 Tbl butter

¼ cup flour

1 tsp coriander

¾ tsp salt

2 ½ cups chicken broth

1 cup sour cream

1 ½ cups Montery Jack cheese

12 6 inch tortillas

Cooking Instructions:

In a large sauce pan cook onions and green in the 2 butter tender.mixture in a bowl with chopped chicken and green chilli peppers. Set aside. For sauce, in the same saucepan melt 3 tbl butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. (There. You just made white sauce and you can use it for all kinds of things whenever recipe calls for a can of nasty cream of something soup. Just vary the spices). Anyway, Remove from heat, stir in sour cream and ½ cup of the cheese. Stir ½ cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each with out ¼ cup of the chicken mixture. Roll up. Arrange rolls in a 9x13 pan. Pour remaining sauce over. Sprinkle with remaining cheese. Bak unvovered in a 350 oven for 25 minutes or till bubbly.

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