Chicken Enchiladas

I was trying to think of a good recipe to put on here as my very first recipe! I decided to share my favorite chicken enchiladas. This recipe came into our family when our 5 year old daughter was born. A really nice neighbor made these for us so that I would not have to cook right after we came home from the hospital. They were so yummy that I had to have the recipe!

8 6-inch tortillas

3 T. flour

½ c. chopped onion

1 (8 oz) carton sour cream

4 cloves garlic, minced

2 c. chicken broth

1 tsp. ground coriander

1 (4 oz) can diced green chili peppers, drained

¼ t. pepper

1 c. shredded Monterey Jack cheese

2 T. butter

2 c. cooked chicken (To save time, I buy a rotisserie chicken from the grocery store, and shred it)

Sauce: Cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in ½ cup of the cheese.

Filling: Stir ½ of the sauce into the chicken. Place about ¼ cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased pan. Top with remaining sauce. Bake covered in a 350 deg. oven about 35 minutes or until heated through. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese melts. Let stand 10 minutes.

Optional: garnish with sliced olives, green onions, or chopped tomatoes.