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Ingredients One per line	8-10 tortillas (uncooked kind from Costco) 1/2 c. chopped onion 4 cloves minced garlic 1 t. coriander 1/4 t. pepper 2 Tablespoons margarine 3 Tablespoons flour 1 8 ounce carton of sour cream (Andy thinks it tastes better if its the full fat kind) 2 c. chicken broth 1 4 oz. can diced green chilis 1 c. shredded Monterey Jack Cheese 1 rotisserie chicken from Costco, cut apart and shredded (This will have more meat than you'll need for one pan. I usually double it with a whole rotisserie)
Directions One per line	Cook tortillas For sauce- in sauce pan cook onion, garlic, pepper, and coriander in margerine til onions are tender. Stir flour into sour cream; add onion mixture. Stir broth and chilis all at once. Cook and stir til thickened and bubbly. (Shelly added cornstarch into a small amount of water to make a paste, then added that to the sauce for a thicker sauce) Remove from heat and stir in 1/2 cup of cheese. For filling stir 1/2 cup of the sauce into chicken. Place about 1/4 cup of filling on each cooked tortilla,roll up. Arrange rolls, seam side down in a lightly greased 9X13 inch baking dish. Top with remaining sauce, and a little cheese. Bake, covered at 350° for 35 minutes. Sprinkle with remaining cheese. Bake uncovered for about 5 min or until cheese melts. Let stand for 10 minutes.
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