Mama King's Cheesy Chicken Enchiladas

I love this recipe because it tastes authentic to many of the restaurants I have gone to. Although I love sour cream and cream of chicken soup, I wanted something different. This is super easy to make and tastes amazing.

Course Main Course

Author Sheri King

Ingredients

2 Tablespoon butter or margarine
1/4 cup flour
2-1/2 cups chicken broth
1 teaspoon dried coriander
1 small can diced green chilies
2 cups chicken, cooked and cubed or shredded (I like to use canned chicken)
1 cup monterey jack cheese, shredded
8 flour tortillas
1 cup cheddar cheese, shredded

Instructions

Preheat ovento 375*. Spray 9x13 pan with cooking spray. Set aside. To make the sauce: melt butter in saucepan. Stir in flour until smooth. Gradually add the broth and bring to a boil. I like to boil mine for about 5 minutes or until it thickens. Stir in the coriander and half the chilies.
In a separate bowl, combine the chicken, monterey jack and remaining chilies. Spoon about 1/3 cup of the mixture in tortilla. Roll up and place seam side down in pan. When finished, pour sauce over enchiladas. Sprinkle with the cheddar cheese. Bake for 15-20 minutes or until cheese is hot and bubbly. Serve with all your favorite Mexican food condiments. My family loves avocado, sour cream, tomatoes, lettuce, etc.