Ingredients

• 1 cup chopped onion
• 1/2 cup finely chopped green pepper
• 2 tbsp butter
• 2 cups cooked chicken, shredded
• Chopped green chilis, 4 oz can
• 3 tbsp butter
• 1/4 cup all purpose flour
• 1 tsp coriander, ground
• 3/4 tsp salt
• 2 1/2 cups chicken broth
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese
• 6-inch tortillas, 12

Method

1. In a large saucepan cook onion and green pepper in 2 tbsp of butter until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside.
3. For sauce, in the same saucepan melt 3 tbsp butter. Make a roue. Stir in chicken broth. Add coriander and salt. Cook and stir till thickened and bubbly. Cook for one or two minutes more.
4. Remove from heat. Stir in 1/2 cup of cheese till melted. Add all sour cream
5. Stir 1/2 cup of sauce into chicken .
6. Lightly coat the bottom of a 13x9x2 casserole dish with some sauce.
7. Fill each tortilla with about 1/4 cup of chicken mixture. Roll. Place in casserole.
8. Pour remaining sauce over rolled tortillas.
9. Sprinkle with remaining cheese.
10. Bake uncovered in a 350° oven for about 25 minutes or till bubbly.

I got the recipe from Leslie Byers. I like it. The coriander gives it a very different flavor from other enchiladas.

2023-02-26: This time I used white corn tortillas. That was a mistake. The corn flavor overpowered the sauce. Next time I'll go back to flour tortillas.