Chicken Enchiladas - cooking recipe

Ingredients

2 Tbsp. margarine
1/4 c. all-purpose flour
2 1/2 c. chicken broth
1 tsp. dried coriander (spice)
1 (4 oz.) can chopped green chilies, divided
2 c. cubed cooked chicken
1 c. (4 oz.) shredded Monterey Jack cheese
8 flour tortillas (7 to 8-inches)
1 c. (4 oz.) shredded Cheddar cheese

Preparation

For sauce, melt butter in 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.