Whole Wheat Chicken Enchiladas - cooking recipe

Ingredients

1 cup onion, diced
1/2 cup green pepper, diced
1 tomatoes, diced
2 garlic cloves, minced
1/2 teaspoon red cayenne pepper
2 tablespoons olive oil
2 cups cooked chicken
3 tablespoons butter or 3 tablespoons margarine
1/2 cup flour
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 cup monterey jack cheese
8 (10 inch) whole wheat tortillas

Preparation

In a large saucepan cook onion, green pepper, tomato, garlic, cayenne pepper in the 2 tablespoons of olive oil until tender.
Combine onion mixture in a bowl with chopped chicken.
Set aside.
For sauce, in the same pan melt 3 tablespoons butter.
Stir in flour, coriander and salt.
Stir in chicken broth all at once.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir in sour cream and 1/2 cup of the cheese.
Stir 1/2 cup of the sauce into the chicken mixture.
Fill each tortilla with some of the chicken mixture.
Roll up and arrange in a 13x19x2 baking dish.
Pour remaining sauce over and sprinkle with remaining cheese.
Bake, uncovered in a 350 oven about 25 minutes or until bubbly.