How to make Chicken Enchiladas

Ingredients:
8 6-inch tortillas
1/2 c chopped onions
4 cloves garlic, minced
1 t ground coriander
1/4 t pepper
2 T margarine or butter
3 T all-purpose our
8 oz sour cream
2 c chicken broth
2 seeded and chopped jalapeno peppers; or one 4-ounce can diced green chili peppers, drained
1 c (4 oz) shredded Monterey Jack cheese
2 c cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)
Chicken Enchiladas Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter until onion is tender. Stir our into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup of cheese.
For _lling, stir 1/2 cup of the sauce into chicken. Place about 3/4 cup _lling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 by 7 inch baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated through.
Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives, tomatoes, and green onions.
Let stand 10 minutes.
Makes 4 servings.

Idea 2:

Roast chicken :
1 chicken, cut into 2 sections, then baked
2 tablespoons cooking oil
6 tablespoons sweet taste soy sauce
2 tablespoons honey
Sauce :
2 tablespoons olive oil
1 pc onion, chopped
3 cloves garlic, minced
3 large red chilli
3 large green chilli
200 ml broth
500 grams tomatoes, blender, then boil until thickened
1 teaspoon salt and 1 / 2 tsp pepper powder
6 tortillas, heat
150 grams cheddar cheese, grated

How to cook Chicken Enchiladas :

Roast chicken: for chicken marinade, combine oil, sweet soy sauce, and honey, let stand for 15 minutes. Roast the chicken until cooked, scratched.
Chili seeded and green chilies, then chop.
Sauce: heat oil, saute onion and garlic until fragrant.
Enter the chopped chilies, broth, tomato puree, salt, and pepper powder, cooking until thickened, lift.
Prepare heat-resistant dish, take the tortillas, fill with grilled chicken scratched and cheese, then roll. Pour sauce over tortillas, sprinkle with cheese and grilled for 20 minutes, lift. Serve.