INGREDIENTS
7 tortillas1/2 cup diced onion
1 and a half tsp garlic
1 tsp coriander
1/4 tsp pepper
2 Tbs butter
3 Tbs flour
8 ounces sour cream
1 can chicken broth (don't get reduced sodium)
1 can diced green chili peppers
1 and half cup shredded cheese, divided
4 cups diced chicken
Preheat oven to 350 degrees
Spray casserole/cake/enchilada pan with Pam
For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into pan and stir for about 30 seconds. Add sour cream into the pan. Stir in broth and diced chili peppers into the pan. Keep stirring. Cook and stir until warmed completely. Remove from heat, stir in 1 cup cheese into the sauce.
Put chicken all by itself into a mixing bowl.
For filling, stir 1 AND A HALF CUPS of sauce cup of sauce into chicken. Using a half cup scooper, put half cup filling (saucy chicken) on each tortilla, spread around on half of the tortilla and roll up. Arrange rolls seam side down in a lightly greased 9X13 baking dish. Take the rest of the sauce that was left behind in the pan and spread it on top of the enchiladas. Top with 1/2 cup cheese.
Bake, covered in tin foil, in a 350 degree oven about 15 minutes. THEN take off the tin foil and bake, uncovered, about 20 more minutes. Keep an eye on it and take it out when it is the color you like.