• Servings: 2
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 can (4 ounces) chopped green chilies
• 1/4 teaspoon ground coriander
• 1/8 teaspoon pepper
• 1 cup (4 ounces) shredded Monterey Jack cheese, divided
• 1/2 cup sour cream
• 2 cups chopped cooked chicken
• 4 flour tortillas (8 inches)
• Sliced ripe olives, chopped tomatoes and green onions, optional

1. In a small saucepan, saute onion and garlic in butter until tender.
2. Combine flour and broth until smooth; gradually add to pan.
3. Stir in the chilies, coriander and pepper.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. Combine chicken and 3/4 cup sauce.
6. Place about 1/2 cup chicken mixture down the center of each tortilla.
7. Roll up and place seam side down in a greased 11-in. x 7-in. x 2-in. baking dish.
8. Pour remaining sauce over enchiladas.
9. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese.
10. Bake 5-10 minutes longer or until cheese is melted.
11. Garnish with olives, tomatoes and green onions if desired.

Rich and saucy, this south-of-the-border entree from Alicia Johnson of Hillsboro, Oregon makes a hearty meal. "Whenever I take dinner to friends who are ill, these enchiladas seem to make them feel better," says Alicia. TOH