Chicken Enchiladas

Directions

1. 1
   Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
2. 2
   For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
3. 3
   Stir the flour into the sour cream, and then add to the onion mixture.
4. 4
   Stir in broth and chili peppers all at once.
5. 5
   Cook and stir until thick and bubbly.
6. 6
   Remove from heat; stir in 1/2 C of the cheese.
7. 7
   For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
8. 8
   Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
9. 9
   Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
10. 10
    Top with remaining sauce.
11. 11
    Bake, covered, in 350* oven for 35 minutes.
12. 12
    Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
13. 13
    Let stand 10 minutes.
14. 14
    If Desired: garnish tops with olives, tomatoes, and cheese.