Cheesy Chicken Enchiladas

Lightly grease a 12 x 7-1/2 x 2 inch baking dish

Cook chicken in large deep skillet, once cooked transfer cooked chicken into large container to cool & shred. Do not wash skillet, you want to save the bits on the bottom for the sauce.

In the same large deep skillet cook, onion, garlic, coriander & pepper in margarine til onion is tender. Stir flour into sour cream using a whisk. Slowly add small amounts to onion mixture while stirring with whisk. Stir in broth & chili's all at once. Cook & stir til thickened & bubbly. Remove from heat; stir in 1/2 C of the cheese. Let cool slightly for handling.

Preheat oven to 350 degrees

Take 1/2 of sauce mixture and your tortillas. Smear a small amount of sauce mixture onto impeccably clean surface & take your tortilla & place on top of sauce mixture adding what you need to coat tortilla on both sides. Place your cooked chicken in the center of tortilla & sprinkle some of the 1 C of cheese and roll up placing seam side down. Continue this process until all tortillas & chicken are gone.

Pour any remaining sauce mixture over the filled tortillas

Sprinkle top of tortillas with 1 C cheese & cover.

Bake @ 350 degrees for 35 minutes or until heated through.
In the last 5-10 min take off cover & sprinkle with any remaining cheese.

Take out & let stand for 10 minutes

Garnish with tomatoes, green onions

Makes 4 servings