Ingredients
2 tablespoons butter1/4 cup all-purpose flour2-1/2 cups chicken broth1 teaspoon dried coriander1 can (4 ounces) chopped green chiles, divided2 cups cubed cooked chicken1 cup shredded Monterey Jack cheese8 flour tortillas (8 inches), warmed1 cup shredded cheddar cheese
Preparation
Preheat oven to 375°. In a large saucepan, melt butter; stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chiles.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
Bake, uncovered, 15-18 minutes or until heated through and cheese is melted.
