Ingredients
2 tablespoons all-purpose flour1/4 teaspoon ground coriander1/8 teaspoon pepper1 cup chicken broth1 tablespoon butter1/4 cup chopped onion2 garlic cloves, minced1 can (4 ounces) chopped green chiles1 cup shredded Monterey Jack cheese, divided 1/2 cup sour cream2 cups chopped cooked chicken4 flour tortillas (8 inches)Optional toppings: Chopped tomatoes, sliced ripe olives and sliced green onions
Preparation
Preheat oven to 350°. Mix first 4 ingredients until smooth.
In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chiles and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce.
Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.
