Chicken Enchiladas...

Chicken Enchiladas

8 tortillas

1/2 cup chopped onion

4 cloves garlic, minced

1teaspoon ground coriander

1/4 teaspoon pepper

2 tablespoons butter

3 tablespoons flour

1 8-ounce carton dairy sour cream

1 14-ounce can chicken broth

1 4-ounced can diced green chili peppers

1 cup shredded Monteray Jack cheese

1 pd grilled chicken shredded

sliced pitted olives (optional)

chopped tomatoes (optional)

sliced green onions (optional)

In a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in brith and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.

For filling. Pour half of the filling into a bowl of shredded chicken. Stir. Then, in a lightly greased 9X13 fill each tortilla with about 1/2 cup chicken concoction. Once the pan is full pour the remaining sauce over the enchiladas and bake at 350 degrees for 35 min. Then cover with remaining cheese and return to oven for 5 min. Garnish with olives, tomatoes and green onions.

This recipe was originally published in the 1989 edition of Better Homes and Gardens New Cook Book. The above recipe reflects only a few minor changes. It is not necessary to grill the chicken, it just tastes extra good like that. Also, I have made this recipe gluten-free using just corn tortillas instead of flour and a bit of corn starch to thicken the sour cream rather than flour. They are delish this way as well.