Ingredients:
* 1/2 cup green onions, chopped
* 1 1/2 cup onions, chopped
* 2 tsp butter
* 4 cooked chicken breasts
* 4 oz green chile pepper, diced
* 3 tsp butter
* 1/4 cup flour
* 1 tsp coriander seed
* 1/4 tsp salt
* 2 cups chicken broth
* 1 cup sour cream
* 2 1/2 cups Monterey Jack cheese
6 large tortillas
Method
Bake chicken in oven at 350 degrees F for 25 minutes. Let chicken cool and shred chicken into 1 inch pieces and place in bowl with green chile peppers. In a large sauce pan, melt butter, blend in flour, coriander and salt. Stir in broth all at once, cook until thick. Remove from heat and stir in sour cream and 1 cup of Monterey Jack cheese. Spray glass baking dish nonstick cooking spray. Dip each tortilla in sauce to soften, lay flat in baking dish. Fill tortilla with about 1/2 cup chicken mixture or even amount for 6 tortillas and roll up. Pour remaining sauce over enchiladas and sprinkle with cheese. Bake uncovered for 35 minutes at 350 degrees.
Notes:
Number of servings: 6
