Chicken Enchiladas (my favorite)
1 cup chopped onion
1/2 cup chopped green bell pepper
2 TBS butter
2 cups chopped cooked chicken
1 (4 oz) can chopped green chili peppers
3 TBS butter
1/4 cup all-purpose flour
1 tsp ground coriander (I use ground cumin instead)
3/4 tsp salt
2 1/2 cups chicken broth
1 cup sour cream
2 cups shredded Monterrey jack cheese
12 fajita size tortillas
In large saucepan cook onion and green pepper in 2 TBS butter till tender. Combine in a bowl w/ chopped chicken and green chili peppers; set aside.
In same saucepan melt the 3 TBS butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Sir 1/2 cup of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each tortilla w/ about 1/4 cup of chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish. Bake, uncovered, in 350 oven about 25 minutes or till bubbly. Serves 6.