Chicken Enchiladas for 4

By Jake57

Ingredients

• 2 tablespoons butter
• 1/4 cup All-Purpose Flour
• 2-1/2 cups chicken broth
• 1 teaspoon dried coriander
• 1 can (4 ounces) chopped green chilies, divided
• 2 cups cubed cooked chicken
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 8 flour tortillas (8 inches), warmed
• 1 cup (4 ounces) shredded cheddar cheese

Preparation

Step 1

Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies.

Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.

Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.
Yield: 4 servings.