It is different as it doesn’t have tomato base.

No. of Servings: 48 Flour Tortillas
3 cups Chicken (chopped & cooked)
1 cup Onion (chopped)
5 Garlic cloves (minced)
2 tbsp Butter
3 tbsp Flour
2 cups Chicken Broth
3 cans Green Chilies (chopped)
½ tsp Ground Coriander
¼ tsp Black Pepper
2 cups Cheese (shredded)
1 cup Sour Cream
Sliced ripe olives, chopped tomatoes and Green onions for garnishing

1. Preheat the oven at 350 degrees F.
2. Sauté onion and garlic in butter until tender.
3. Mix flour and broth until smooth.
4. Add it to the sautéed onion and garlic.
5. Stir in chilies, coriander and pepper.
6. Cook for 4 minutes until thickened.
7. Remove from heat and stir in 1-cup cheese and sour cream.
8. Combine chicken and 1-½ cups above made sauce.
9. Take one tortilla and place chicken mixture in the center of each tortilla and roll up tightly.
10. Place in a greased baking dish. (Seam side down)
11. Pour remaining sauce over enchiladas.
12. Bake, uncovered for 20 to 30 minutes.
13. Sprinkle with remaining cheese and bake for additional 10 minutes until cheese is melted.
14. Garnish with olives, tomatoes and green onions.

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