- 2 tablespoons butter
1/4 cup all-purpose flour
2-1/2 cups chicken broth
1 teaspoon dried coriander
1 can (4 ounces) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup (4 ounces) shredded Monterey Jack cheese
8 flour tortillas (8 inches), warmed
1 cup (4 ounces) shredded cheddar cheese
- Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies.
- Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.
Makes 4 servings.
Nutrition Facts: 1 serving (2 each) equals 727 calories, 34 g fat (17 g saturated fat), 133 mg cholesterol, 1,631 mg sodium, 60 g carbohydrate, 1 g fiber, 44 g protein.