Green Chile Chicken Enchiladas

Today I am going to share with you a recipe for homemade chicken enchiladas with green chile sauce and guacamole. Sounds like a lot huh? It's so easy though and so good to eat. This is also a great recipe to do for parties since the original recipe yields you about 8-10 enchiladas. So, let's get started.

Ingredients:

• 2 tablespoons butter 
• 1/4 cup flour 
• 2-1/2 cups chicken broth 
• 1 teaspoon dried coriander
• 4 oz of minced green chiles
• 2 cups cubed cooked chicken
  
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 8 flour tortillas (8 inches)
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

• Cook chicken first before you start anything else. This will take around 45 minutes. Once chicken is done, cut in cubes and put aside to cool off. 
• Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. 
• In a large 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 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
• Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. 

I also like to guacamole on top of it to add some greens and nutrition to it. Here is my recipe for Guac.

• Take 3 large avocados and peel the skin off and throw seed away (Yes, I know I am very white for doing that.)
• Add 2 minced tomatoes, and 1/2 of a minced onion.
• Add a good amount of garlic salt. I never measured, but it's around a tablespoon.
• Add lemon juice.
• Add a little bit of minced cilantro.
• Mix up all up until there are no chunks and it is creamy.

I was very vague because everyone varies in what they think is perfect guacamole. So I will usually make it according to everyone's preference. This recipe should help you make an awesome bowl of guacamole. Put a big spoonful on one of the enchiladas and you are good to go! Tex Mex.