Family Favorite Chicken Enchiladas

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

8 flour tortillas (regular, not burrito size* at room temperature)

2 tablespoons butter or margarine

1 cup chopped onion (I like sweet onions such as Walla Walla or Vidalia)

1 teaspoon coriander

2 cloves garlic (minced)

ground pepper

3 tablespoons flour

8 oz sour cream regular or low or non fat

2 cups chicken broth

1-4 oz can chopped green chilies (not drained)

3-4 cups grated colby-jack cheese (divided)

3 cups cooked chopped chicken (see recipe notes)

olives (mushrooms, tomatoes, green onion optional, for topping enchiladas)

Directions

Prepare Sauce:

Melt butter in a large saucepan over medium high heat. Place onion and coriander to melted butter and cook for about 5 minutes or until onions are softened. Lower heat to medium and add minced garlic. Cook for an additional minute until fragrant. Be careful to not burn garlic. Add pepper.

Stir flour into sour cream and add to onion mixture in pan. Stir in broth and green chilies and continue to cook until thick and bubbly. Remove from heat and add 1/2 cup of grated cheese.

Filling and Assembly:

Put about 1/2 cup of sauce into a 9x13 greased pan, using a spatula spread sauce over bottom of pan.

Stir 1/2 cup of sauce into chopped chicken in bowl. Place about 1/4-1/3 cup filling onto each tortilla and spread filling to cover length of tortilla, sprinkle with a couple of tablespoons of grated cheese. Roll up tortilla and place in prepared dish, seam side down. After all tortillas are filled and rolled, top with remaining sauce. Cover pan with foil and bake in 350 degree oven for about 30 minutes.

Remove pan from oven. Remove foil and top with remaining grated cheese.

Bake for about 5-10 additional minutes, or until heated through.

Let sit for 10 minutes before serving to allow cheese and sauce to set up.