Enchiladas de pollo y queso

                                                               THE best enchiladas.  

 by Jana

5 T butter

1 c chopped onion

2 c cooked, shredded chicken (I usually replace this with black beans, rice, and corn, or just add it in)

4 oz. green chiles 

1/4 c flour

1 T. Chili Powder 

1/2 t. cumin

1/2 t. Coriander

2 1/2 c chicken broth

1 c sour cream

11/2 c shredded Monterey Jack cheese 

12 tortillas

Melt 2 T butter, and cook onions until soft.  Remove to a bowl and add chicken and green chiles. Melt remaining butter and blend in flour and seasonings.  Whisk in chicken broth.  Cook until sauce thickens.  Remove from heat and stir in sour cream and some of the cheese.  Stir some sauce into chicken mixture.  Assemble enchiladas in enchilada fashion and bake at 350 for 25 min.