Thom'S Chicken Enchiladas

• 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

1. Oven = 350 degrees.
2. For sauce:
3. in a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender.
4. Stir flour into sour cream; add to onion mixture.
5. Stir in broth and chili peppers all at once.
6. Cook and stir till thickened and bubbly - your house should smell awesome now.
7. Remove from heat; stir in 1/2 cup of the cheese.
8. For the filling:
9. stir 1/2 cup of the sauce into chicken.
10. 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.
11. Top with remaining sauce.
12. Bake, covered, in a 350 degree oven about 35 minutes or till heated through.
13. Sprinkle with remaining cheese.
14. Bake, uncovered, about 5 minutes more or till cheese melts. Sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.

flour tortillas, yellow onion, garlic, ground coriander, pepper, butter, allpurpose, sour cream, chicken broth, green chili peppers, cheese, chicken, black ripe olives, tomato, green onion

Taken from www.food.com/recipe/thoms-chicken-enchiladas-324731 (may not work)