My family's favorite Chicken Enchildadas from Better Homes and Gardens New Cook Book:
8 6-inch tortillas (I use corn tortillas)
1/2 cup chopped onion
1 tsp ground coriander (I never put this in mine, because I always forget to get it at the store)
1/4 tsp pepper
2 tbsp margarine or butter
3 tbsp all-purpose flour
1 8-oz. carton dairy sour cream
2 cups chicken broth
1 4 oz. can diced green chili peppers, drained
1 cup shredded Monterey Jack cheese (4 oz.) (I use more because we like a lot of cheese!!!!)
2 cups chopped cooked chicken
sliced pitted ripe black olives
sliced green onions
Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes or till softened.
For sauce, in a sauce pan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.
For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 x 7 1/2 x 2-inch baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or till heated through.
Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.
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