Adapted to be gluten-free, from the Better Homes & Gardens recipe site for Seafood Enchiladas. I first made this recipe in my early 20’s, many many moons ago. I’ve made it the seafood way and the chicken way, and it’s a recipe I keep going back to. It also highly influenced my Tuna Casserole recipe.
Makes 8 pieces
Ingredients
8 corn tortillas
red onion, finely diced
2 t garlic, minced
1 teaspoon ground coriander
freshly ground black pepper to taste
2 tablespoons butter
3 tablespoons corn starch
250 ml dairy sour cream
1 cup chicken broth
2 jalapeno peppers, rinsed, seeded, and diced finely (optional) or 1 can diced green chilies
1 block aged cheddar cheese, grated
2 lbs cooked chicken tenders or breast, diced bite size
Directions
- Wrap tortillas in foil; place in a 350 degree F oven for 10 to 15 minutes or until softened.
- While tortillas are in the oven, place a medium saucepan over medium heat and saute red onion, garlic, coriander, and black pepper in butter until onion is tender.
- In a medium bowl stir corn starch into sour cream. Add broth; stir until combined.
- Add sour cream mixture to onion mixture. Stir in jalapeno peppers. Cook and stir over medium heat until mixture is slightly thickened and bubbly. Remove from heat. Add half of the cheese; stir until melted.
- Remove tortillas from oven, but leave oven on.
- Drizzle 1/2 cup sauce in the bottom of a 9×11 baking pan. For filling, mix half a cup of the sauce with diced chicken. Place about quarter cup of the filling on each tortilla; roll up. Arrange rolled tortillas, seam sides down, in the baking dish. Top with remaining sauce.
- Bake, covered, in a 350 degree F. oven for 20 minutes or until heated through.
- Sprinkle with remaining cheese. Broil on high for 2-3 minutes until cheese melts and lightly browns. Let stand for 5-10 minutes before serving.
Plum Hill 