Creamy Chicken Enchiladas

This is one I got from Mom's recipe folder when I left for college.  Nate and I love it and have it regularly.  Super easy and delicious.

8 tortillas
1/2 c chopped onion
1 C cheese
1/4 tsp pepper
2 T butter
8 oz sour cream
1 can diced green chili pepper
4 cloves minced garlic
1 t ground coriander ( I substitute cumin)
2 c cooked chopped chicken ( I use 2 cans of chicken)
3 T flour
2 c chicken broth

Warm tortillas. For sauce cook onion, garlic, coriander and pepper in butter until onion is tender. Stir flour into sour cream and add to onion mixture. Stir in broth and chili peppers all at once. Cook until thickened. Remove from heat and stir in cheese.

For filling: stir 1/2 cup of sauce into chicken (I wind up using about 1 cup of the sauce). Place about 1/4 cup filling atop each tortilla and roll up. Arrange rolls seam side down, in lightly greased 9x13 pan. Top with remaining sauce.

Bake at 350 for 35 min.  Sprinkle with cheese after removing from oven.

Serve with delicious guacamole, salsa, sour cream, etc.