Chicken Enchiladas #663 7/03

Categories:
Mexican, poultry

1/4 cup Butter
1/4 cup flour
3 cups chicken broth
1 teaspoon chili powder
1 teaspoon coriander dried
2 4.5 oz can green chilies; divided
2 cups chicken; cooked, cubed
1 3/4 cup monteray jack cheese; shredded
8 8 inch flour tortillas
1 1/2 cup cheddar cheese; shredded

For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil: cook and stir for two minutes or until thickened. You may have to add some cornstarch mixed with water to get it thick enough. Stir in coriander, 1/2 of the chilies and chili powder. In a bowl, combine the chicken, Monteray Jack cheese and remaining chilies. Spoon about 1/3 cup chicken mixture onto each tortilla: roll up. Place seam side down in a Pammed 13 X 9 X 2 inch baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered at 375°F for about 20 minutes or until cheese is melted and enchiladas are heated through.

Contributor: Taste of Home

Yield: 4 servings