Chicken Enchiladas

• 1/2 cups Chopped Onion
• 1/2 cups Chopped Green Pepper
• 2 Tablespoons Butter
• 2 cups Chopped Cooked Chicken
• 1 can Chopped Green Chile Peppers, 4 Oz
• 1/4 cups Flour
• 3/4 teaspoons Salt
• 1 teaspoon Ground Coriander
• 2- 1/2 cups Chicken Broth
• 1 cup Sour Cream
• 1- 1/2 cup Monterey Jack Cheese, Shredded
• 1 bag (12-count) 6" Flour Tortillas
• 3 Tablespoons Butter

1. Preheat oven to 350 degrees F.
2. Cook onions and green peppers in 2 T of butter until tender.
3. Combine in bowl with the chicken and green chilis and set aside.
4. Melt 3 T butter in skillet.
5. Add flour, salt and coriander.
6. Slowly add chicken broth stirring constantly and cook over medium high heat until mixture boils.
7. Remove from heat and stir in the sour cream and half the cheese (I made a boo boo and added all the cheese but it ended up still tasting great!)
8. Stir 1/2 cup sauce into chicken mixture.
9. (I might of used a bit more than a 1/2 cup. )
10. Dip each tortilla into remaining sauce to soften.
11. Fill each tortilla with 1/4 cup chicken mixture.
12. Roll up tortilla and place in a 9 x 13 pan that has been sprayed with PAM.
13. Pour remaining sauce over tortillas and top with remaining cheese.
14. (I had to add some extra cheese since I used it all in the sauce)
15. Bake uncovered for 350 degrees for 25 minutes.

onion, green pepper, butter, chicken, green chile peppers, flour, salt, ground coriander, chicken broth, sour cream, cheese, flour tortillas, butter

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-2/ (may not work)