Chicken Enchiladas v.s. The Lasagna Home Cooked Gift

Chicken enchiladas are not the "normal" meal that someone would fix as an edible gift, but this is a home cooked meal that just doesn't miss!

I have to tell you all a story. A friend of mine had a baby we have a large group of friends that we have hung around with since before we all had kids. Well, with each baby someone in the group has had, we would all take a night and make the family dinner. Ok, so my friend Kim had her 2nd child, and most of us know that with each child your family gets busier. So we all took a night to bring them dinner as we usually did in the past. This time somehow we didn't get together and figure out what each of us was going to take. We just picked a night. After a week of dinners she had 1 chicken enchilada meal and 6 lasagnas. There's nothing better than a good lasagna but... Kim didn't want to hurt anyone's feelings, so she didn't mention it. But a few months later when we had all gotten together we started talking about what we made and it came out that there was 1 chicken enchilada dinner and 6 lasagnas. Needless to say she froze 5 of them. We all had a big laugh about it, but I now refuse to make lasagna to give as an edible gift.

So I am sharing my recipe to spare those who will get 6 lasagnas. My advice to you is to make a double batch. One for you and another to give!

Chicken Enchiladas Ingredients:

2 Tablespoons butter or margarine

1/4 Cup all-purpose flour

2 -1/2 Cups Chicken Broth

1 Teaspoon dried coriander

1 Can (4 ounces) chopped green chilies, divided

2 Cups cubed cooked chicken

1 Cup (4 ounces) shredded Monterey Jack cheese

8 Flour tortillas (7 to 8 inches)

1 Cup (4 ounces) shredded cheddar cheese
Enchilada Directions

For the sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add the chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies.

In a bowl, combine the chicken, Monterey Jack cheese and remaining chilies.

Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13in X 9in X 2in baking dish.

Pour sauce over enchiladas. Sprinkle with cheddar cheese.

Bake uncovered,at 375 degrees for 15 - 18 minutes or until heated through and cheese is melted.

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