Categories: Mexican
Ingredients
- 2 tbsp. flour
- 1/4 tsp ground coriander
- 1/8 tsp pepper
- 1 cup chicken broth
- 1 tbsp. butter
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 4 oz. can chopped green chilies
- 1 cup shredded Monterey Jack, divided
- 1/2 cup sour cream
- 2 cups chopped cooked chicken
- 4 flour tortillas
- Optional toppings: tomatoes, olives and green onions
Directions
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Preheat oven to 350. Mix the first 4 ingredients until smooth.
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In a saucepan, heat butter; saute onion until tender. Add garlic; saute 1 minute more. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Off heat, stir in 1/2 cup cheese and sour cream.
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Mix chicken with 3/4 cup sauce. Place 1/2 cup on each tortilla; roll up and place in a greased 11×7-in. baking dish. Top with remaining sauce.
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Bake, uncovered, 20 minutes. Top with remaining cheese; bake until cheese is melted, 5-10 minutes. Serve with toppings.