Questions? Call Us: 540-333-1867
4010 Swover Creek Rd, Edinburg, VA 22824
 On-Farm Store Hours: THURS & SAT 9a.m.- 3p.m. 
FRI 1-7p.m.

Chicken Enchiladas

4 cups chopped, cooked chicken (1 whole broiler / chicken or 4 pulled chicken)
5 cups Chicken Broth (2 quarts)
2 cups chopped onions
1 cup chopped green peppers
4 Tablespoons butter or Pork Lard
2 – 4oz. cans of green Chile peppers
6 Tablespoons butter ½ cup flour
2 teaspoons ground coriander
1 ½ teaspoons salt
2 cups sour cream (or plain yogurt)
3 cups shredded Cheese (12 oz) - if df, use 1/2 cup nutritional yeast or just leave out completely.
24 – 6 inch flour or corn tortillas

Instructions: In a large saucepan cook onion and green peppers in 4 Tablespoons of butter or lard until tender. Combine onion mixture in a bowl with chicken and Chile peppers, set aside. For sauce, in the same saucepan, melt 6 Tablespoons butter. Stir in flour, coriander, and salt. Stir in chicken broth all at once (if you like extra sauce, you can 1 ½ the sauce ingredients). Cook and stir until thick and bubbly, continue 1-2 more minutes. Remove from heat. Stir in sour cream/yogurt and ½ of the cheese (if using). Stir in 1 cup of sauce in chicken mixture. Dip tortillas into sauce mixture, fill with ¼ cup of chicken mixture, roll up tortillas and place into 9x13 pan. Pour remaining sauce and cheese over top. Bake uncovered at 350 degrees for 25 minutes or until bubbly. Enjoy!

TIP: Only need an 8x8 pan? Just half the ingredients above and follow the instructions. Chicken broth and cooked chicken freeze well in freezer Ziplock baggies if you have too much.