Chicken Enchiladas

Chicken Enchiladas by Laurie Tempest

8 (6-inch) tortillas
1/2 C onion, chopped
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 tbsp margarine
3 tbsp flour
8 oz sour cream
2 C chicken broth
4 oz can diced green chili peppers, drained
2 C shredded Monterey Jack cheese (or whatever you like)
2 C chicken, chopped & cooked
sliced black olives (optional)
chopped tomatoes (optional)
sliced green onions (optional)

Wrap tortillas in foil. Heat in a 350 oven for 10 to 15 min or until softened. For sauce, in a saucepan cook onion, garlic, coriander, & pepper in margarine until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth & chili peppers all at once. Cook & stir until thickened & bubbly. Remove from heat; stir in 1 cup of the cheese. For filling, stir ½ cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 x 7 ½ x 2-inch baking dish. Top with remaining sauce. Bake, covered, in a 350 oven about 35 min or till heated through. Sprinkle with remaining cheese. Bake, uncovered, about 5 min more or till cheese melts. If desired, sprinkle with olives, tomatoes, & green onions. Let stand 10 min.