Creamy Baked Chicken Enchiladas

Instructions

1. 1

   Preheat the oven to 375°F. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until smooth. Gradually whisk in the chicken broth and bring to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally, until thickened. Stir in the ground coriander and half of the chopped green chiles.

2. 2

   In a large bowl, combine the cooked chicken, Monterey Jack cheese, and remaining green chiles. Spoon about 1/3 cup of the chicken mixture onto each warm tortilla, then roll up and place seam-side down in a 13x9-inch baking dish. Pour the creamy sauce over the enchiladas and sprinkle with the shredded cheddar cheese.

3. 3

   Bake for 15-18 minutes, or until heated through and the cheese is melted and bubbly.