2 tablespoons butter or margarine
¼ cup all-purpose flour
2 ½ cups chicken broth
1 teaspoon dired coriander
1 can (4 oucnes) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup (4 ounces) shredded Monterey Jack Cheese
8 flour tortillas (7 – 8 inches)
1 cup (4 ounces) shredded cheddar cheese
Melt butter in a saucepan and then stir in the flour until smooth. Gradually add broth and bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the green chilies.
In a separate bowl, combine the chicken, Monterey Jack cheese and remaining green chilies.
On each tortilla, spoon 1/3 cup of the chicken mixture and roll up. Place in a 9 x 13 inch baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered at 375º for 15 to 18 minutes.