Enchiladas de Pollo y Queso

This is another kicked up version of a regular dish in rotation at the Pham house. I actually haven't made enchiladas this way in a very long time but I don't know why...they're so good like this. It's just a tad more work but so worth it! I will be serving this with a green salad and mexican rice. :)

Enchiladas de Pollo y Queso

5 T butter
1 cup chopped onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chiles
1/4 cup flour
1 T chili powder
1/2 tsp ground coriander
1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack
12 tortillas-I prefer flour

Directions:

Melt 2 T. butter and cook onions until softened.
Remove to a bowl. Add chicken and green chiles. Set aside.
Melt remaining butter. Blend in flour and seasonings.
Whisk in chicken broth. Cook, stirring until sauce boils.
Remove from heat. Stir in sour cream and 1/2 cup cheese.
Stir 1/2 cup sauce into chicken mixture.
Spoon chicken mixture into tortillas and roll up.
Place in 9x13 pan. Top with remaining sauce and cheese.
Bake uncovered at 350 for about 25 minutes.