Chicken Enchilada Casserole

This recipe is from my mom. I love these enchiladas!

1 cup chopped onion

2 Tbsp. butter or margarine

2 cups chopped cooked chicken

1 4oz can green chili peppers

3 Tbsp butter or margarine

1/4 cup flour

1 tsp. ground coriander seed

3/4 tsp. salt

2 1/2 cup chicken broth

1 cup sour cream

1 1/2 cup shredded Monterey Jack cheese

12-15 corn tortillas

In pan cook onion and 2 T. butter till tender. Combine in a bowl with chopped green chilies; set aside. In same pan melt 3 Tbsp. butter, blend in flour, corriander seed, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up. Arrange rolls, seam side down in 9x13 pan. Pour remainin sauce over and sprinkle on remaining cheese. Bake at 350 F about 25 minutes.

I like to chop fresh cilantro and tomatoes to put on top after they are cooked.

I also make 1/2 the recipe and split it again to make smaller portions. I cook 1 pan and freeze the other pan and cook at a later time. Enjoy!