Sour Cream Chicken Enchiladas

This is a very tasty dish. The first time I made it, my husband I went crazy for it. I had planned on freezing the leftovers, but we ended up eating on it every night for about four nights because we seriously couldn't get enough of them. It's been awhile since I made them, and this go around I accidentally bought 10-inch tortillas instead of 6-inch ones. That means instead of making 24 like the recipe said (I doubled it), I only made 12. But then again, they are almost twice as big...

Sour Cream Chicken Enchiladas
From: Don't Panic--More Dinner's in the Freezer

1 cup onion, chopped
1/2 cup green pepper, chopped
3 cloves of garlic (I added this to the recipe)
2 tbsp butter
2 cups cooked chicken*
1- 4oz can green chili peppers, diced
3 tbsp butter
1/4 cup flour
1 tbsp ground coriander (I changed this to 1/2 tbsp of cumin and 1/2 tbsp oregano)
3/4 tsp salt
2 1/2 cups chicken broth
1 cup sour cream
6 oz Monterrey Jack Cheese, shredded
12 6-inch tortillas

*I grilled my chicken for added flavor! (You can also buy, pre-grilled chicken in the freezer section)

Cook onion and green pepper in 2 tbsp of butter until tender. Combine onion mixture in a bowl with chicken and chili peppers; set aside.

For sauce, melt 3 tbsp butter and stir in flour and seasonings. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of sauce into chicken mixture (I found that 1 cup is better.)

Fill each tortilla with 1/4 cup of chicken mixture, roll up and arrange in a baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Recipe as printed should make 12 Enchiladas. This recipe is easy to double or even triple.

This is a good casserole to make in Foil Baking Dishes and freeze for later. Like I said before, I doubled the recipe when I made it tonight. This recipe isn't hard to make, but it is a bit time consuming, especially if you double/triple it. But it is SO worth it!
-Amanda