Carolyn'S Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

For Sauce: Melt butter in a 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 the chilies. In a bowl, combine chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla. Roll up and place seam side down in an ungreased 13 x 9 x 2-inch baking dish. Pour sauce over enchiladas. Sprinkle with Cheddar cheese. Bake, uncovered, at 375\u00b0 for 15 to 18 minutes or until heated through and cheese is melted. Yields 4 servings.