Chicken Enchiladas

Chicken Enchiladas
This is a great recipe that come together in a flash. You will want to make it often.
8 flour tortillas
1/2 cup chopped onions
4 cloves garlic, pressed
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 cup sour cream
2 cups chicken broth
1 small can green chilies, I like the whole ones then I can clean them and dice the size I like
1 cup shredded cheese
3 cups cooked chicken or turkey--rotisserie chicken works well
Olives, sliced
Tomatoes, diced
Green onions, diced
Cilantro chopped

For sauce cook onion, garlic, coriander and pepper in butter until the onion is tender. Stir flour into sour cream, add to onion mixture.Stir in broth and diced peppers all at once. Cook and stir until thick and bubbly. Remove from heat and stir in 1/2 cup cheese.
For filling, stir 1 cup of sauce into chicken. Place scant 1/2 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 8 1/2 x 11 inch pan. Top with remaining sauce. Bake covered in a 350 degree oven for about 35 minutes until heated thru.
Sprinkle with remaining cheese. Bake uncovered for about 5 minutes until cheese melts.
Garnish liberally with olives, tomatoes, onions and cilantro.
This recipe comes from Vittles Divine.

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