Easy Cheesy Chicken Enchiladas

Ingredients

2 tablespoons butter

½ cup chopped onion

4 cloves garlic, minced

1 teaspoon ground coriander

¼ teaspoon pepper

½ teaspoon salt

1 tablespoon pickled jalapeño pepper slices, chopped

3 tablespoons all-purpose flour

8 ounces sour cream

2 cups chicken broth

3 ½ cups grilled thinly sliced chicken

8 flour tortillas

2 cups shredded Monterey Jack cheese

½ cup yellow cheddar cheese

For the garnish:

Fresh cilantro, chopped,

Tomatoes, finely chopped

Green onions, thinly sliced

Pickled or fresh jalapenos, finely chopped (optional)

Preparation

For The Sauce:

Melt butter in a large saucepan over medium heat. Add onion & garlic and cook for 4-5 minutes until the onion is tender, then add coriander, salt, & pepper.

In a separate bowl, stir the flour into the sour cream and then add to the onion mixture in the pan. Add in the pickled jalapenos, then cook another 3 minutes over medium heat.

Stir in the broth and cook on high, whisking periodically until thickened and bubbly, about 3-5 minutes.

Remove from the heat and add 1 cup of Monterey Jack cheese.

For The Filling:

Stir 1 cup of sauce into the chicken.

Place about 1/3 of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.

Once all enchiladas are in the dish, top them with the remaining sauce.

Bake covered, in a 350 degree oven for about 35 minutes or until heated through.

Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.

Let stand for 10 minutes before serving.