Ingredients
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8 (6 inch) flour tortillas
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1 yellow onion, chopped
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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 all-purpose 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 (you can use a can or jalapeno's instead)
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1 cup monterey jack cheese, shredded
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2 cups cooked chicken, chopped
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chopped tomato
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sliced pitted black ripe olives
Instructions
- Oven = 350 degrees.
- For sauce:
- in a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender.
- Stir flour into sour cream; add to onion mixture.
- Stir in broth and chili peppers all at once.
- Cook and stir till thickened and bubbly – your house should smell awesome now.
- Remove from heat; stir in ½ cup of the cheese.
- For the filling:
- stir ½ cup of the sauce into chicken.
- Place about ¼ cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x7½x2-inch baking dish. Or you can layer it like a casserole of course.
- Top with remaining sauce.
- Bake, covered, in a 350 degree oven about 35 minutes or till heated through.
- Sprinkle with remaining cheese.
- Bake, uncovered, about 5 minutes more or till cheese melts. Sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.