Chicken Enchiladas

Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
3/4 teaspoon ground coriander
3/4 teaspoon Salt
1/4 pepper
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas
Instructions
Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilies, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & Freeze flat.

Serving Day Instructions:
Thaw completely. If necessary, dip each tortilla in sauce to soften. Fill with approximately ¼ cup of the chicken mixture. Roll up. Arrange seam side down in 9x13 greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.