Chicken Enchiladas - cooking recipe

Ingredients

8 (6-inch) tortillas
1/2 c. chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
1 (8 oz.) container sour cream
2 c. chicken broth
1 or 2 canned jalapeno chili peppers, rinsed, seeded and chopped or 4 oz. can diced green chili pepper, drained
1 c. shredded Monterey Jack cheese
2 c. chopped cooked chicken or turkey
optional: sliced pitted ripe olives, chopped tomatoes, sliced green onions

Preparation

Wrap tortillas in foil.
Heat in 350\u00b0 oven for 10 to 15 minutes or until softened.
For sauce, in a saucepan, cook onion, garlic, coriander and pepper in margarine or butter until onion is tender. Stir flour into sour cream; add onion mixture.
Stir in broth and chili peppers all at once.
Cook and stir until thickened and bubbly.
Remove from heat.
Stir in 1/2 cup of the cheese.