Prep time: 20 minutes Cook time: 35 minutes Serves: 6 (2 enchiladas per person)
Frances Kuzma of Erie, Pa., visited the Mount Shasta area recently and saw Laehn's request for enchiladas with sour cream. She has made this dish many times and says it's delicious.
1 cup chopped onion
½ cup chopped green bell pepper
2 tablespoons butter or margarine
2 cups chopped cooked chicken or turkey
1 4-ounce can chopped green chili peppers
3 tablespoons butter or margarine
¼ cup all-purpose flour
1 teaspoon ground coriander seed
¾ teaspoon salt
2½ cups chicken broth
1 cup sour cream
1½ cups shredded Monterey Jack cheese
12 6-inch corn tortillas
In large saucepan, cook onion and green pepper in the 2 tablespoons butter or margarine until tender. Combine in a bowl with chopped chicken and green chili peppers, set aside.
In same saucepan, melt the 3 tablespoons butter or margarine. Blend in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and ½ cup of cheese. Stir ½ cup of the sauce into the chicken mixture.
Soften tortillas in microwave by wrapping in a damp paper towel. Fill each with about ¼ cup of chicken or turkey mixture. Roll up. Arrange rolls in a 13-by-9-inch baking dish. Pour remaining sauce over all. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for about 25 minutes or until bubbly.
Per enchilada: 260 calories; 14 grams protein; 18 grams carbohydrates; 15 grams fat (9 saturated, 5 monounsaturated, 1 polyunsaturated); 55 milligrams cholesterol; 284 milligrams sodium; 2 grams fiber; 1 grams sugar; 51 percent calories from fat.