A shot from earlier in the week. Along with the recipe :)
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 shredded cooked chicken
1 cup (4 ounces shredded Monterey Jack cheese
8 flour tortillas (7-8 inches)
1 cup (4 ounces) shredded cheddar cheese
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 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 9x13 inch baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered at 375 degrees for 15-18 minutes or until heated through and cheese is melted. Makes 4 servings.
It was very easy to make and absolutely DELICIOUS, especially when served with a heaping glop of Wholly Salsa!