For sauce - melt butter in saucepan; stir in flour until smooth. Gradually add broth – bring to a boil. Cook and stir for 2 minutes until thickened. Stir in coriander and half the chilies.
In a separate bowl, combine Monterey jack cheese, chicken and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla, roll up. Place seam side down in an ungreased 13x9x12 baking dish.
Pour sauce over enchiladas and sprinkle with cheddar cheese.
Bake, uncovered at 375 for 15-18 minutes.
Serving
Suggestions
serve with mexian rice or chips and salsa
Originally Submitted
10/31/2007
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