Chicken Enchiladas

Chicken Enchiladas

8 (6 or 8 inch) flour tortillas
4 cloves garlic, minced
1/4 tsp. pepper
3 Tbsp. flour
2 c. chicken broth
2 c. shredded cheese
1 c. chopped onion
1 tsp. ground coriander
1 Tbsp. butter
8 oz. sour cream
1 (4 oz) can green chilies
2 c. chopped chicken
sliced olives
chopped tomatoes
sliced green onions

Warm tortillas in 350 oven for 10 to 15 minutes.

Sauce: Cook onion, garlic, coriander and pepper in butter.  Stir flour into sour cream and add to onion mixture.  Stir in broth and green chilies; cook and stir until thickened and bubbly.  Remove from heat; add half the cheese.

Filling: Stir 1/2 c. sauce into chicken.  Place 1/4 c. filling on each tortilla; roll up.  Arrange seam side down in a greased baking dish.  Top with remaining sauce.

Cover with foil.  Bake in 350 oven for 35 minutes.  Remove cover and sprinkle with remaining cheese.  Put back in oven long enough to melt the cheese.  Let stand 10 minutes before serving.  Sprinkle with olives, tomatoes and green onion.

Serves 4.