Chicken Enchiladas

from the parking cop at Ephrata PD

8 - 6" tortillas  (we actually use most of a bag of 10" flour tortillas for this recipe)

1/2 c. chopped onion

4 cloves garlic, minced

1 t ground coriander

1/4 t pepper

2 T margarine

3 T all-purpose flour

1 - 8oz tub sour cream

2 c chicken broth

1 - 4oz can diced green chili peppers

1 c shredded Monterey Jack cheese (4 oz)

2 c cooked chicken, diced

sliced, pitted olives

chopped tomatoes

sliced green onions

In saucepan or skillet cook onion, garlic, coriander and pepper in margarine till onion is tender.  Stir flour into sour cream (I do this in the orig. container) - add to onion mixture.  Stir in broth and peppers all at once.  Cook and stir till thickened and bubbly.  Remove from heat.  Stir in 1/2 c. cheese.

For filling:  

Place chicken pieces in large bowl.  Stir 1/2 cup sauce into chicken.  Place 1/4 c. filling in each tortilla; roll up.  Lightly grease 9x13 pan.  Place tortillas in dish - seam side down.  Top with remaining sauce.  Cover and bake 35 min. at 350F.

Sprinkle with remaining cheese.  Bake uncovered 5 min. or until cheese melts.  Sprinkle with olives, tomatoes and green onions.

Let stand 10 min.  

Makes 4 servings.