Chicken Enchiladas

I got this from an online bloggy friend, Marci. This is my most favoritest-est enchilada recipe. We are always looking for good enchilada/burrito recipes, so if you have one, please share! Chicken Enchiladas Originally from Better Homes and Garden Cookbook, 1989 Edition. 

14 flour tortillas, soft taco size 

1 cup chopped onion 

3 TBS minced garlic 

2 tsp ground coriander 

1/2 tsp pepper 

4 Tbsp butter 

6 Tbsp all-purpose flour 

1 16-ounce carton sour cream 

2 cans chicken broth 

2 4-ounce can diced green chili peppers, drained 

2 cup shredded cheese 

7 cups chopped chicken (or turkey)

Olives, optional garnish

Tomatoes, optional garnish

Green onions, optional garnish

Directions For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 2 cups cheese. For filling, stir 3

 cup of sauce into chicken. Place about 1/2 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 9X13 baking dish. Top with remaining sauce. Top with 1 cup cheese.

Bake, covered, in a 350 degree oven about 15 minutes or until heated through. ****Bake, uncovered, about 20 more minutes more until cheese melts. Can sprinkle with olives, tomatoes and green onions. Let stand 10 minutes