Recipe Keeper #12: Aunt Julie's Chicken Enchiladas

Do you have a friend that is an awesome party planner? You know, someone who can really throw a shin-dig? Someone who is the epitome or organization, and has the rare ability to make everyone feel comfortable and at ease at a gathering?

That would be by Aunt Julie.

Aunt Julie can throw a rockin' party. She planned her daughter's weddings, several baby showers, and my bridal shower.

Aunt Julie also cooked all of the food for my Mexican-themed party, including her famous chicken enchiladas. The best part of this recipe is that it is easy to feed a crowd and they can be whipped up the day before.

Here ya go:

Aunt Julie's Chicken Enchiladas
You'll need: 
2 T. butter
1/4 c. flour
2 1/2 c. chicken broth
1 t. dried coriander
1 can (4 oz) green chilis, divided
2 c. cubed, cooked chicken
1 c. colby or moterray jack cheese, shredded
8 flour tortillas, warmed
1 c. shredded cheddar cheese

Melt butter, stir in flour, gradually add broth.
Bring to a boil and cook for two minutes or until thick.
Stir in coriander and half of the green chilis.
IN a large bowl combine the chicken, monterray jack and the rest of the green chili's.
Spoon by 1/3 c. the chicken mixture into each tortilla and roll up and place into a grease 9x13 baking pan.
Pour the sauce mixture over the rolled enchiladas and sprinkle with the cheddar cheese.
Bake uncovered at 375* for 15 to 18 minutes.

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