Chili Chicken Enchiladas

[Roxy]

Chili Chicken Enchiladas:

1/4 cup chopped onion

2 garlic cloves, minced

1 tablespoon butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 can (4 ounces) chopped green chilies

1/4 teaspoon ground coriander

1/8 teaspoon pepper

1 cup (4 ounces) shredded Monterey Jack Cheese, divided

1/2 cup sour cream

2 cups chopped cooked chicken

4 flour tortillas (8 inches)

Sliced ripe olives, chopped tomatoes and green onions, optional

In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. x 2-in. baking dish. Pour remaining sauce over enchiladas.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired