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Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup flour
- 1 t ground coriander
- 2 1/2 cups chicken broth
- 1 cup sour cream
- 8 oz monterey jack cheese with jalapeno peppers
- 3 T butter
- flour tortillas
Preparation
Step 1
Preheat oven to 350
Melt butter. Stir in flour and coriander.
Stir in chicken broth all at once.
Cook and stir until thickened and bubbly.
Remove from heat.
Stir in sour cream and 1/2 cup of the cheese.
Stir 1/2 cup of cheese into the chicken mixture.
Dip each tortilla into the sauce to soften.
Fill each tortilla with 1/4 cup of the chicken mixture. Roll up.
Arrange rolls in a 9 x 13 baking dish. Pour remaining sauce over.
Sprinkle with remaining cheese.
Bake uncovered for 25 minutes or until bubbly.