PREPARATION:

1. Heat tortillas to soften.

Sauce:

1. Cook onion, garlic, coriander and pepper in butter until tender.
2. Stir flour into sour cream and add to onion mix. Stir in broth and chili peppers.
3. Cook and stir until thickened and bubbly.
4. Remove from heat, stir in ½ cup of the cheese.

Filling:

1. Stir ½ cup of the sauce into the chicken.
2. Place about ¼ cup of filling into each tortilla, roll up.
3. Lay in lightly greased dish.
4. Top with remaining sauce and enchilada sauce and bake for 35 minutes at 350.
5. Top with as much cheese as you want!
6. Heat for 5 more minutes.
7. Top with olives, tomatoes and green onions if desired.