Chicken Enchiladas

• 8 (6-inch) tortillas
• 1/2 c. chopped onion
• 4 cloves garlic, minced
• 1 tsp. ground coriander
• 1/4 tsp. pepper
• 2 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• 1 (8 oz.) container sour cream
• 2 c. chicken broth
• 1 or 2 canned jalapeno chili peppers, rinsed, seeded and chopped or 4 oz. can diced green chili pepper, drained
• 1 c. shredded Monterey Jack cheese
• 2 c. chopped cooked chicken or turkey
• optional: sliced pitted ripe olives, chopped tomatoes, sliced green onions

1. Wrap tortillas in foil.
2. Heat in 350u0b0 oven for 10 to 15 minutes or until softened.
3. For sauce, in a saucepan, cook onion, garlic, coriander and pepper in margarine or butter until onion is tender. Stir flour into sour cream; add onion mixture.
4. Stir in broth and chili peppers all at once.
5. Cook and stir until thickened and bubbly.
6. Remove from heat.
7. Stir in 1/2 cup of the cheese.

tortillas, onion, garlic, ground coriander, pepper, butter, flour, sour cream, chicken broth, jalapeno chili peppers, shredded monterey jack cheese, chicken, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=205338 (may not work)