Chicken Enchiladas (Joleen Williams) 2 9x13 pans - 2 meals

4 Tablespoon Butter

2 Cup Onion, chopped
6 Cup Chicken Br, cooked & cubed
8 Ounce Green Chilies, chopped 2 - 4 oz. cans
6 Tablespoon Butter
1/2 Cup Flour
2 Tablespoon Chili Powder
1 Teaspoon Coriander Seed, ground
1 Teaspoon Cumin Seed, ground
5 Cup Chicken Broth
2 Cup Sour Cream
1 1/2 Pound Monterey Jack Cheese, shredded
24 Each Tortilla, flour, 6 inch


Instructions
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Cooking Day:

Chicken Filling:
Cook onion in 4 T. butter.
Combine chicken, chilies and onion in bowl.

Enchilada Sauce:
Melt 6 T. butter and blend in flour, chili powder, coriander, and cumin.
Whisk in chicken broth. Stir until boiling.
Stir in sour cream and 1 cup cheese.

To Assemble:
Stir 1 cup sauce into chicken mixture.
Dip tortilla in sauce, spoon chicken filling into center, sprinkle some cheese on top and roll tortilla.
Roll twelve tortillas in a 9x13 pan.
Pour remaining sauce over tortillas.
Sprinkle with remaining cheese.

Cover with plastic wrap and foil. Freeze.


To Serve:
Thaw. Bake uncovered at 350° for 30-40 minutes.


Containers
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2 Pan 9x13