Creamy Chicken Enchiladas****

By boscobojo

Ingredients

• 1 Tbl. olive oil
• 1/2 cup chopped onion
• 2 tsp. finely chopped garlic
• 2 cups chicken broth
• 3 Tbl. flour
• 1/2 tsp ground coriander or cumin
• 1/8 tsp. pepper
• 1/2 cup sour cream
• 2 cups shredded cooked chicken breast (rotisserie)
• 1 cup frozen corn, thawed
• 1 cup shredded Mexican cheese blend
• 1 can chopped green chilies
• 1/4 cup chopped fresh cilantro
• 8 corn or flour tortillas

Preparation

Step 1

1. Heat oven to 350 degrees. Spray 13X9 glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In a medium bowl, stir broth, flour, coriander, and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in a baking dish. Top enchiladas with remaining sauce. Cover with foil.
4. Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand.