Chicken Enchiladas

Ingredients:
8-10 flour tortillas
1/2 cup chopped onions
4 cloves garlic, minced
1 tsp. ground coriander (optional, I have never added this)
1/4 tsp. pepper and 1/4 tsp. salt
2 Tbsp. butter
3 Tbsp. flour
1 (8 oz.) carton sour cream
2 cups chicken broth
1 (4 oz.) can chopped green chiles
2 cups shredded Monterrey jack cheese (I always use the bagged Monterrey and Colby mix)
3 cups chicken, cooked and chopped or shredded

Directions:
In a large skillet cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream and then add to the onion mixture. Stir in broth and green chiles. Whisk constantly so it doesn't lump up. Cook until thick and bubbly. Remove from heat and add 1 cup of the cheese.
For Filling:
In a bowl combine 1/2 cup of the sauce with the chicken, mixing well.
Place about 2-3 spoon fulls of mixture on tortilla, roll up and place in a greased 9x13 baking dish, seam side down. Repeat with all the tortillas. Pour the remaining sauce over the top. Bake covered in a 350 degree oven for 20 minutes. Sprinkle with the remaining cheese and bake an additional 10 minutes uncovered. Let stand 10 minutes before serving. Top with your favorite toppings, sour cream, olives, tomatoes, avocados...you get the idea.

This is from the blog Share Eat Enjoy. This is by far my FAVORITE enchilada recipe. You gotta try it!!