A delightful twist on the classic chicken enchiladas, featuring a creamy sauce and a touch of spice.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your enchiladas.
Wrap the tortillas in foil and warm them in the oven for 10 minutes to make them pliable.
Warming the tortillas prevents them from cracking when rolled.
In a saucepan, sauté the onion, garlic, coriander, and pepper in butter until the onion is soft.
Cooking the spices with the onion enhances their flavor.
Mix the flour into the sour cream, then add this mixture to the saucepan along with the chicken broth and green chilies. Cook while whisking until the sauce thickens.
Whisking continuously prevents lumps in the sauce.
Stir in 1/2 cup of the shredded cheese into the sauce and remove from heat.
Adding cheese off the heat prevents it from becoming grainy.
Mix 1/2 cup of the sauce with the cooked chicken to create the filling.
Ensure the filling is well mixed for consistent flavor.
Spread 1/2 cup of the sauce on the bottom of a greased baking dish.
This prevents the enchiladas from sticking to the dish.
Place a portion of the filling in each tortilla, roll them up, and place seam-side down in the dish.
Rolling tightly helps the enchiladas hold their shape.
Pour the remaining sauce over the enchiladas and cover with foil. Bake for 30 minutes.
Covering with foil prevents the enchiladas from drying out.
Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 5 minutes until the cheese melts.
Baking uncovered allows the cheese to brown slightly for added flavor.
Garnish with olives, tomatoes, and scallions before serving.
Adding fresh garnishes enhances the dish's presentation and flavor.
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