Thom's Chicken Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 8 (6 inch) flour tortillas
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 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 (you can use a can or jalapeno's instead)
• 1 cup monterey jack cheese, shredded
• 2 cups cooked chicken, chopped
• sliced pitted black ripe olives
• chopped tomato
• sliced green onion

Recipe

• 1 oven = 350 degrees.
• 2 for sauce:.
• 3 in a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender.
• 4 stir flour into sour cream; add to onion mixture.
• 5 stir in broth and chili peppers all at once.
• 6 cook and stir till thickened and bubbly – your house should smell awesome now.
• 7 remove from heat; stir in ½ cup of the cheese.
• 8 for the filling:.
• 9 stir ½ cup of the sauce into chicken.
• 10 place about ¼ cup filling atop each tortilla; roll up. arrange rolls, seam side down, in a lightly greased 12x7½x2-inch baking dish. or you can layer it like a casserole of course.
• 11 top with remaining sauce.
• 12 bake, covered, in a 350 degree oven about 35 minutes or till heated through.
• 13 sprinkle with remaining cheese.
• 14 bake, uncovered, about 5 minutes more or till cheese melts. sprinkle with olives, tomatoes, and green onions. let stand 10 minutes.