Nuland recipes - Chicken Enchiladas

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CMN 8/2/03: Made 4 enchiladas with Chihuahua cheese instead of Monterey Jack; turkey instead of chicken. Made same volume of sauce (just right for 4) with 1/4 tsp cumin, pinch tarragon, 1/8 tsp pepper, 1/8 tsp onion powder, 1/4 tsp cilantro (didn't have coriander on hand). Could have used a bit more seasoning, but not much. Very good!

Ingredients:
2 tablespoons butter or margarine
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 teaspoon dried coriander
4 ounces chopped green chiles -- divided
2 cups cooked chicken -- cubed
4 ounces shredded Monterey jack cheese
8 7- to 8-inch flour tortillas
4 ounces shredded cheddar cheese

Directions:
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 of 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 13-in. x 9-in. x 2-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.