Chicken Enchiladas III

This is from Better Homes and Garden Cookbook, 1989 Edition. My friend, Dave Drowns, makes enchiladas with this recipe. They are so delicious.

8 flour tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 Tbsp butter
3 Tbsp all-purpose flour
1 8-ounce carton sour cream
2 cups chicken broth
1 4-ounce can diced green chili peppers, drained
1 cup shredded cheese
2 cups chopped chicken (or turkey)

For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup cheese.

For filling, stir 1/2 cup of sauce into chicken. Place about 1/4 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 13x 9 baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.

Sprinkle with remaining cheese. Bake, uncovered, about five minutes more until cheese melts. Can sprinkle with olives, tomatoes and green onions. Let stand 10 minutes.