Thom'S Chicken Enchiladas - cooking recipe

Ingredients

8 (6 inch) flour tortillas
1 yellow onion, chopped
4 garlic cloves, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers (you can use a can or jalapeno's instead)
1 cup monterey jack cheese, shredded
2 cups cooked chicken, chopped
Garnish
sliced pitted black ripe olives
chopped tomato
sliced green onion

Preparation

Oven = 350 degrees.
For sauce:
in a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender.
Stir flour into sour cream; add to onion mixture.
Stir in broth and chili peppers all at once.
Cook and stir till thickened and bubbly - your house should smell awesome now.
Remove from heat; stir in 1/2 cup of the cheese.
For the filling:
stir 1/2 cup of the sauce into chicken.
Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x71/2x2-inch baking dish. Or you can layer it like a casserole of course.
Top with remaining sauce.
Bake, covered, in a 350 degree oven about 35 minutes or till heated through.
Sprinkle with remaining cheese.
Bake, uncovered, about 5 minutes more or till cheese melts. Sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.