Chicken Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 8 (6 inch) corn tortillas
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 2 tablespoons margarine or 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 (8 ounce) carton sour cream
• 2 cups chicken broth
• 1 (4 ounce) can diced green chili peppers, drained
• 1 cup shredded monterey jack cheese
• 2 cups chopped cooked chicken or 2 cups turkey
• 1 (4 ounce) can sliced black olives
• 1 small tomato, chopped
• 2 -3 green onions, sliced

Recipe

• 1 wrap tortillas in foil. heat in a 350 degree oven for 10-15 minutes or until softened.
• 2 for sauce - in a sucepan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. stir flour into sour cream; add to onion mixture. stir in broth and chili peppers all at once. cook and stir till thickened and bubbly. remove from heat; stir in 1/2 cup of the cheese.
• 3 for filling - stir 1/2 cup of the sauce into chicken. place about 1/4 cup filling atop each tortilla; roll up. arrange rolls, seam side down, in a lightly greased 12x7.5x2 inch baking dish. top with remaining sauce. bake uncovered, in a 350 degree oven about 35 minutes or till heated through.
• 4 sprinkle with remaining cheese. bake, uncovered, about 5 minutes more till cheese melts.
• 5 sprinkle with olives, tomatoes, and green onions.
• 6 let stand 10 minutes.