Ingredients
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8 -10 flour tortillas or 8 -10 corn tortillas
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1/2 cup chopped onion
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4 garlic cloves, minced
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1 teaspoon ground coriander
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1/4 teaspoon pepper
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2 tablespoons butter
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3 tablespoons flour
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1 (8 ounce) carton sour cream
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2 cups chicken broth
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1 (4 ounce) can diced green chili peppers
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1 cup shredded monterey jack cheese
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2 cups chopped cooked chicken
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black olives
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tomatoes
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green onion
Instructions
- Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
- For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
- Stir the flour into the sour cream, and then add to the onion mixture.
- Stir in broth and chili peppers all at once.
- Cook and stir until thick and bubbly.
- Remove from heat; stir in 1/2 C of the cheese.
- For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
- Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
- Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
- Top with remaining sauce.
- Bake, covered, in 350* oven for 35 minutes.
- Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
- Let stand 10 minutes.
- If Desired: garnish tops with olives, tomatoes, and cheese.