Whole Wheat Chicken Enchiladas

• 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

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

onion, green pepper, tomatoes, garlic, red cayenne pepper, olive oil, chicken, butter, flour, ground coriander, salt, chicken broth, sour cream, cheese, whole wheat tortillas

Taken from www.food.com/recipe/whole-wheat-chicken-enchiladas-389478 (may not work)