Chicken Enchiladas

Submitted by: Adrienne

8 6” tortillas
½ c, chopped onion
¼ tsp. pepper
3 Tbl flour
2 c. chicken broth (1 can)
1 c. shredded Monterey Jack cheese
1 c. sliced olives
chopped tomatoes
sliced green onions
4 cloves garlic, minced
1 tsp ground coriander
2 Tbl margarine
1 container (8 oz) sour cream
2 cans diced green chilies
2 c. chopped, cooked chicken

Heat tortillas in foil in oven at 350 degrees until soft. For sauce, cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour mixture into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in ½ c. of cheese.

For filling, stir ½ c. of the sauce into the chicken. Place about ¼ c. on each tortilla; roll up. Arrange them seam-side down in a lightly greased baking dish. Top with remaining sauce. Bake, covered with foil in a 350 degree oven about 35 minutes. Sprinkle with remaining cheese. Bake uncovered for 5 minutes, then sprinkle with veggies. Let stand 10 minutes.