This is my sister's recipe and is a great "winter" meal ~ truly delicious ~ I generally use left-over chicken ~ you can [and I do] use "lite" sour cream, but do NOT use "no fat" sour cream ~ ENJOY! ~ Sooz


Chicken Enchiladas

8 [6-inch] flour tortillas
1/2 cup chopped onion
4 minced garlic cloves
1 tsp coriander, 1/4 tsp white pepper
2 tbsps butter
3 tbsps flour
1 [8oz] carton sour cream
2 cups chicken broth
1 [4oz] can green chilis, drained and diced
1 cup shredded monterey jack cheese
2 cups chopped cooked chicken
sliced black olives, chopped tomatoes, sliced green onions

For sauce: In saucepan, cook onion, garlic, coriander and pepper in butter til onion is tender. Stir flour into sour cream and add to onion mixture. Stir in broth and chilis [all at once]. Cook and stir til thickened and bubbly. Remove from heat. Stir in 1/2 cup cheese.

For filling: Stir 1/2 cup sauce into chopped chicken. Fill tortillas with 1/4 cup of mixture, roll up, and place seam-side down in lightly greased baking dish. Bake [covered with tin foil] at 350* for 30 minutes or til heated thru. Cover with remaining cheese and bake uncovered for 5 minutes. Sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes or so before serving.