Sour Cream-Chicken Enchiladas

Enchiladas:
1 cup chopped onion
1/2 cup chpped green bell pepper
2 tbsp butter
2 cups chopped cooked chicken
1 4 oz can chopped green chiles, drained
12 corn tortillas

Sauce:
3 tbsp butter
1/4 cup flour
1 tsp ground coriander seed
3/4 tsp salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cup shredded monterey jack cheese

Saute the onion and bell pepper in 2 tbsp of butter until tender. Pour onions and peppers into a medium bowl and stir in the chicken and chiles. Set aside. In a sauce pan melt the remaining 3 tbsp butter. When the butter is melted add the salt, coriander, and flour and stir to make a paste. Cook on low heat until roux barely begins to darkent to a golden color. Then add the broth all at once and stir quickly to incorporate the roux. Simmer until thickened. Remove from heat and add the sour cream and half of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Before filling the tortillas, preheat the oven to 350 deg. Divide the chicken among the tortillas by spooning some of the chicken mixture into a tortilla and rolling the tortilla. Place the enchiladas seam side down and tightly together in a glass baking dish. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake uncovered for 25 minutes or until cheese is melted and the enchiladas are hot and bubbly. Especially good topped with a tomatillo salsa verde.

From: I have no idea where I got this.