Chicken Enchiladas
Ingredients list
8 flour tortillas
1 cup chopped onion
4 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 8-ounce carton dairy sour cream
1 14-ounce can chicken broth
1 4-ounce can diced green chili peppers
1 ½ cup shredded Monterey Jack cheese
1 ½ pd grilled or baked chicken breast shredded
8 flour tortillas
1 cup chopped onion
4 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 8-ounce carton dairy sour cream
1 14-ounce can chicken broth
1 4-ounce can diced green chili peppers
1 ½ cup shredded Monterey Jack cheese
1 ½ pd grilled or baked chicken breast shredded
(some chopped green onion, tomato & sliced olives are used to garnish and will be provided at the church)
Bake, braise or grill chicken and shred it.
Set it aside.
Chop 4 cloves garlic and 1 cup onion.
In a saucepan cook onion, garlic, coriander & pepper in butter...
... till onion is tender.
Add 3 T flour to 1 8oz. carton of sour cream and stir. Add sour cream to onion mixture. Add 14 oz. can chicken broth to mixture...
... and chilli peppers all at once.
Cook & stir until mixture is thickened & bubbly.
Remove from heat and stir in 1 cup shredded Monterey Jack cheese...
... reserving 1/2 cup for topping.
Pour half of this mixture into the chicken...
... and stir.
Add about 1/2 cup filling to each tortilla. Roll them up into a 9X13 pan and top with the reserved half of the sauce...
Bake for covered with foil 35 min. @ 350 degrees. Remove pan from the oven and top with the remaining cheese and bake uncovered for 5 additional minutes. 
Garnish (will be provided at the church for this event).
** Note.. this recipe can be easily adapted to be gluten free by using corn tortillas and using corn starch to thicken the sour cream.
