Categories: Mexican

Ingredients

• 2 tbsp. flour
• 1/4 tsp ground coriander
• 1/8 tsp pepper
• 1 cup chicken broth
• 1 tbsp. butter
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 4 oz. can chopped green chilies
• 1 cup shredded Monterey Jack, divided
• 1/2 cup sour cream
• 2 cups chopped cooked chicken
• 4 flour tortillas
• Optional toppings: tomatoes, olives and green onions

Directions

1. Preheat oven to 350. Mix the first 4 ingredients until smooth.

2. In a saucepan, heat butter; saute onion until tender. Add garlic; saute 1 minute more. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Off heat, stir in 1/2 cup cheese and sour cream.

3. Mix chicken with 3/4 cup sauce. Place 1/2 cup on each tortilla; roll up and place in a greased 11×7-in. baking dish. Top with remaining sauce.

4. Bake, uncovered, 20 minutes. Top with remaining cheese; bake until cheese is melted, 5-10 minutes. Serve with toppings.

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