A friend and I were talking about enchiladas this morning at a swim play date. She shared a delicious sounding recipe for meat-less enchiladas. I'm so happy to have another enchilada option, as the one below is the only one I've ever really made.
8 6-inch corn tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp. ground coriander (I usually use cumin, though)
1/4 tsp. pepper
2 Tbsp. butter
3 Tbsp. all-purpose flour
1 8-ounce container dairy sour cream
2 cups chicken broth
1 4-ounce can diced green chili peppers, drained
1 cup shredded Monterey Jack cheese (4 oz)
2 cups chopped cooked chicken
Optional: sliced pitted ripe olives, chopped tomatoes, sliced green onions
Heat oven to 350 degrees. Wrap tortillas in foil. Heat in oven for 10 to 15 min. or until softened.
For sauce, in a saucepan, cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir in flour into sour cream; add this mixture to onion mixture. Stir in broth and chili peppers all at once.
Cook and stir until thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.
For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam down, in a lightly greased baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 min or until heated through.
Sprinkle with remaining cheese. Bake uncovered about 5 min. more or until cheese melts. If desired, sprinkle with optional toppings. Let stand 10 minutes.
from: Better Homes and Gardens New Cook Book (an "earlier" edition when most recipes were still made from scratch, with fewer added chemicals and preservatives in the dishes)