8 -10 flour tortillas or 8 -10 corn tortillas
1/2 cup chopped onion
4 garlic cloves, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers
1 cup shredded monterey jack cheese
2 cups chopped cooked chicken
black olives (optional)
tomato (optional)
green onion (optional)


1  Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
2  For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
3  Stir the flour into the sour cream, and then add to the onion mixture.
4  Stir in broth and chili peppers all at once.
5  Cook and stir until thick and bubbly.
6  Remove from heat; stir in 1/2 C of the cheese.
7  For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
8  Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
9  Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
10  Top with remaining sauce.
11  Bake, covered, in 350* oven for 35 minutes.
12  Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
13  Let stand 10 minutes.
14  If Desired: garnish tops with olives, tomatoes, and cheese.Source:    http://www.food.com/recipe/chicken-enchiladas-23052