Chicken Enchiladas

• 1 cup chopped onion
• 1/2 cup chopped green pepper(optional)
• 2 tablespoons butter
• 2 cups chopped or shredded chicken
• 4 oz canned green chilies
• 1 can black bleans, drained and rinsed
• Sauce
• 3 tablespoons butter
• 1/4 cup flour
• 1 teaspoon coriander
• 2 1/2 cups chicken broth
• 1 cup sour cream
• 1 1/2 cup shredded monterey jack cheese
• 12 6 inch flour tortillas

1. Brown onion and green pepper in butter on med heat. Pour into bowl, add chicken, green chilies, black beans, 1/2 cup jack cheese, 1/2 cup sauce and stir.
2. For sauce: in saucepan, melt butter on med heat, stir in flour and stir till cooked, for 2 min. Add chicken broth, coriander and stir until thickened. Take off heat and stir in sour cream and remaining cheese. Stir until cheese melts.
3. To assemble:. Heat tortillas in microwave for short time, put heaping tablespoon of filling in tortilla, roll up and put seam side down on prepared sheet.
4. Variations:
5. Roast chicken breasts with bone at 375 for 45 min, rub with olive oil, salt and pepper. Take off skin and shred.
6. Or used pre roasted chicken, shred.
7. I roast all or any of the following vegetable for the filling on a cookie sheet with olive oil and salt and pepper at 425 for 15-25 min: chopped onions, chopped zucchini, sliced red and green peppers, sliced serrano chilies, garlic, mushrooms, carrots,butternut squash.For vegetarian filling, continue directions with everything but chicken.
8. Add red pepper flakes to taste to filling.

onion, green pepperoptional, butter, chicken, green chilies, black bleans, sauce, butter, flour, coriander, chicken broth, sour cream, shredded monterey jack cheese, flour tortillas

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50062660 (may not work)