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Low fat sour cream and cheese works well.
Corn tortillas work well.
1 (10 ounce) can tomatoes and green chiles
1 (16 ounce) can unsalted/no salt added tomatoes
1 clove garlic, crushed
1 yellow or white onion, chopped fine
3/4 teaspoon coriander
2 cups sour cream
16 flour tortillas
3 cups cooked, diced chicken
1 pound sharp cheese, grated
Preheat oven to 325 degrees.
For the sauce, combine tomatoes, garlic, onion, coriander in a blender. Blend until almost smooth.
Pour mixture into a sauce pan and simmer, covered, for 15 minutes, remove lid, simmer uncovered for 15 minutes more. Remove from heat, cool slightly and stir in sour cream.
Soften tortillas in either hot oil or wrap in aluminum foil and place in 250-degree oven for 5 minutes. When ready, dip each tortilla into the sauce.
Place on cooking board, spoon chicken and cheese on each flat tortilla, roll and place in lightly greased 9x13-inch pan or an accommodating dish. The casserole pan or dish should hold all rolled tortillas side by side.
Just before baking, pour remaining sauce over enchiladas and sprinkle with remaining cheese on top of tortillas and sauce.
Bake for 30 minutes. Remove from oven. Let rest 5-10 minutes until cheese no longer is bubbly.
Kay B. Schriefer Moline