• Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.

  In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth. Gradually add the chicken broth, stirring constantly. Bring to a gentle boil and cook for about 5 minutes, or until thickened. Stir in the dried coriander and half of the diced green chilies. Remove from heat.

  In a large bowl, combine the cooked chicken, Monterey Jack cheese, and remaining green chilies.

  Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.

  Pour the sauce evenly over the enchiladas. Sprinkle with shredded cheddar cheese.

  Bake for 15–20 minutes, or until the cheese is melted and bubbly. Serve warm.

Notes

• Rotisserie chicken works well and saves time.

  These enchiladas pair perfectly with sour cream, avocado, lettuce, and tomatoes.

  For a spicier version, use hot green chilies or add a pinch of cayenne to the sauce.

  Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

  I highly recommend you use Tortilla Land tortillas. Please remember to cook before using. This makes all the difference between good and great.