Chili Chicken Enchiladas

Submitted by Jenny Pearson

¼ cup chopped onion

2 garlic cloves, minced

1 tablespoon butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 can (4 ounces) chopped green chilies

¼ teaspoon ground coriander

1/8 teaspoon pepper

1 cup (4 ounces) shredded Monterey Jack cheese, divided

½ cup sour cream

2 cups chopped cooked chicken

4 flour tortillas (8-inch)

Sliced ripe olives, chopped tomatoes and green onions, optional

In a small saucepan, sauté onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in ½ cup cheese and sour cream until cheese is melted. Combine chicken and ¾ cup sauce. Place about ½ cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-inch x 7-inch x 2-inch baking dish. Pour remaining sauce over enchiladas.

Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired.

Yield: 2 servings