Chili Chicken Enchiladas (serves two)

These are rich, tasty and easy to make. Great on the second day, too!

1/4 c chopped onion
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
1 c chicken broth
1-4 oz can chopped green chilies
1/4 tsp ground coriander
1/8 tsp pepper
1 c shredded Montery Jack
1/2 c sour cream
2 c chopped, cooked chicken
4 (8") flour tortillas
Sliced ripe olives, chopped tomatoes and green onion (optional) for garnish

Saute onion and garlic in butter. Combine flour and broth until smooth; gradually add to pan with onion. Stir in chilies, coriander and pepper. Bring to boil; cook and stir for 2 minutes or untile thickened. Remove from heat; stir in 1/2 c cheese and sour cream, until cheese is melted. Combine hicken and 2/4 c sauce. Place about 1/2 c chicken mixture down center of each torilla. Roll up and place seam down in greased 11x7 (or whatever size you have!) baking dish. Pour sauce over enchiladas. Bake, uncovered, at 350 F for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer.