Carolyn'S Chicken Enchiladas

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   For Sauce: Melt butter in a 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 the chilies. In a bowl, combine chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla. Roll up and place seam side down in an ungreased 13 x 9 x 2-inch baking dish. Pour sauce over enchiladas. Sprinkle with Cheddar cheese. Bake, uncovered, at 375u00b0 for 15 to 18 minutes or until heated through and cheese is melted. Yields 4 servings.

* Per serving · 4 servings · Values may vary.

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