Creamy Chicken Enchiladas

• 1 lb chicken breast
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can water, from chicken
• 2 cups monterey jack cheese
• 1 medium onion (chopped)
• 1 (2 1/4 ounce) can green chilies (diced)
• flour tortilla
• 1 teaspoon coriander

1. Boil Chicken- set aside.
2. Mix cream of chicken and chicken broth.
3. Cook until bubbly.
4. Add 1/2-1c cheese to sauce.
5. Cool a little then add 1 cup sour cream and 1 teaspoon coriander.
6. Saute onion and green chiles.
7. Add chicken to onion and green chiles.
8. Mix in 1 cup of sauce with chicken.
9. Use the mixture with chicken for enchilada filling.
10. The rest of the sauce will be to cover your enchiladas you will roll into a large casserole dish.
11. Cover with the additional cup of monterey jack cheese.
12. Bake 20 minutes or until cheese melts.

chicken breast, cream of chicken soup, water, cheese, onion, green chilies, flour tortilla, coriander

Taken from www.food.com/recipe/creamy-chicken-enchiladas-150900 (may not work)