Chicken Enchiladas

Directions

1. 1
   Fill pot with water and any mexican style seasonings you would like.
2. 2
   Add chicken and bring to boil -cook until the juices run clear.
3. 3
   RESERVE THE BROTH.
4. 4
   Allow chicken to cool until it is no longer unbearable to handle - and shred into a bowl.
5. 5
   Add onion, chiles, and jalepenos and set aside.
6. 6
   In a small dish combine flour, corriander and salt.
7. 7
   In a skillet over medium-low heat, melt butter, add flour mixture and stir to form a roux.
8. 8
   Add approximately 2-3 cups of the reserved broth to make a sauce.
9. 9
   Boil a few minutes until thickened, then add cheese and sour cream dip.
10. 10
    Stir until smoothand remove from heat.
11. 11
    Add about 1/2-1 cup sauce to the chicken mixture.
12. 12
    Pour enough sauce into a 9x13 baking dish to just cover the bottom.
13. 13
    Fill each tortilla with some chicken mixture, roll and place in dish seam side down.
14. 14
    Cover enchiladas with remaining sauce and top with more cheese.
15. 15
    Bake at 350 degrees for 30 minutes covered, then cook uncovered for an additional 15 minutes or until browned on top.