Hacienda Chicken Enchiladas
Ingredients
Directions
Sauté onion, green pepper & mushroom in butter in lg. saucepan. Add 1 ¾ c. chicken broth, salt, coriander & pepper. Bring to a boil. Combine remaining ¼ c. chicken broth & cornstarch. Pour into mixture, stirring quickly. Cook over med. heat until thickened (about 1 min.) remove from heat- add chicken. Pour about ½ c. of chicken mixture into bottom of ungreased 2qt. casserole dish. Place about 2 tbsp. mix on each tortilla, roll up. Make two layers putting mixture between layers and over top. Bake covered at 350* for 40 min. Garnish with sour cream & parsley.